• Ingredients: 44
  • Serves: 6
  • Prep: 30 mins
  • Bake: 45 mins

Greek-style penne with lamb, parsnips, tomatoes, and cinnamon with olive oil, very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices, medium parsnips , peeled, cut on slight diagonal into 1/4-inch-thick slices, garlic cloves, minced, ground lamb, ground cinnamon, 14 1/2-ounce cans diced tomatoes in juice, penne, chopped fresh parsley, crumbled feta cheese. To make this greek-style penne with lamb, parsnips, tomatoes, and cinnamon for 6 persons you will need 30 mins for preaparation and 45 mins for baking.

Ingredients

Sauce

Chicken

  • 2 spring chickens ,
  • Juice of 1 lemon
  • 3 tbsps. olive oil
  • 1/2 tsp. dried oregano
  • 3 tbsps. dry white wine
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • Salt and pepper
  • 2 tbsps. chopped fresh herbs, such as parsley, thyme, or oregano
  • Lemon wedges, to serve

Glaze

The Main Meat

  • 1 large zucchini
  • 1 lb. halibut, fillets cut into 1-inch cubes
  • Toothpicks

Noodles and Sauce

Directions

  1. Step 1 Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes.

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  2. Step 2 Add garlic; stir 1 minute. Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes.

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  3. Step 3 Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes.

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  4. Step 4 Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

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  5. Step 5 Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss.

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