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🍝 Tender Lamb Fillet in Red Wine Sauce with Pasta

649 kcal · 30 min · 4 servings

Ingredients

• 400 g ribbon pasta
• 500 g lamb fillet
• 2 zucchini
• 4 tomatoes
• 4 tbsp olive oil
• 150 ml red wine
• 8 sage leaves
• salt
• pepper (from the mill)
• sage leaf (for garnish)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in this salted water until it is al dente (firm to the bite).
3. 3. Cut the lamb fillet into bite-sized pieces.
4. 4. Season the meat pieces with salt and pepper.
5. 5. Wash the zucchini and cut it in half lengthwise.
6. 6. Slice the zucchini halves into thick rounds.
7. 7. Wash the tomatoes and cut them into quarters.
8. 8. Remove the seeds from the tomato quarters.
9. 9. Dice the deseeded tomatoes.
10. 10. Heat olive oil in a large frying pan.
11. 11. Sear the lamb fillet pieces in the pan quickly on all sides.
12. 12. Add the zucchini slices to the pan and fry them briefly together.
13. 13. Deglaze the meat with red wine.
14. 14. Let everything simmer for about 5 minutes.
15. 15. Stir the diced tomatoes into the sauce.
16. 16. Chop the sage leaves finely.
17. 17. Fold in the chopped sage leaves.
18. 18. Finally, season the sauce to taste with salt and pepper.
19. 19. Drain the pasta in a colander.
20. 20. Portion the pasta onto plates.
21. 21. Top with the lamb, vegetables, and some sauce.
22. 22. Garnish the dishes with fresh sage leaves and serve.

Nutrition per serving

• kcal: 649
• Protein: 42 g · Fett/Fat: 16 g · Carbs: 76 g