This delicious pasta combines the flavors of lamb and portabella mushrooms with some “secret” ingredients (like pineapple juice!) to give it some added zing.

Recipe Nutritional Information:

Servings: 6

Estimated Total Preparation Time: 45 minutes

Calories per Serving: 537

Recipe Ingredients:

1 lb lamb loin chops, with fat trimmed, uncooked

½ tsp seasoning salt

2 cups diced portabella mushrooms, ¾ inch thick

3 tbsp soy sauce

2 cups water

3 tbsp pineapple juice

1 tbsp crushed garlic (two cloves)

2 tbsp ginger

4 oz reduced-fat cream of mushroom soup

1 lb rigatoni pasta, uncooked

Preparation:

1. Bring salted water to boil in large pot, following cooking instructions on pasta package.

2. Heat a large skillet on medium-high. Add lamb. Add salt and pepper.

3. Cook lamb approximately 5 minutes each side.  Lamb should be pinkish, but should not be raw in center. Set lamb aside.

4. Add rigatoni to pot and cook according to package directions.

5. In the same skillet used for the lamb, add soy sauce, water, pineapple juice, garlic, and ginger. Bring to boil, then reduce heat to medium, add cream of mushroom soup and simmer. Add portabella mushrooms, stirring occasionally.

6. Cut lamb off of bones and dice into small cubes, approximately ½-inch thick. Add lamb to sauce and pour over drained pasta.