1 lb. Lean Ground\u00c2\u00a0lamb or beef
\n1 md. Onion, chopped
\n1 Garlic Clove, minced
\n10oz. Linguine, broken into 11\/2\u00e2\u20ac\u009d lengths
\n1 (28oz.) Can Italian peeled Tomatoes with their Juice
\n2 md. Zucchini, sliced in 1\/4\u00e2\u20ac\u009d Rounds
\n1 C. Tomato Sauce
\n1\/2 tsp. Dried Basil
\n1\/2 tsp. Dried Thyme
\n1\/2 tsp. Dried Rosemary, crumbled
\n1\/4 tsp. Each Salt & Pepper
\n1\/2 C. Pitted Black Olives, chopped
\nGrated Parmesan Cheese<\/p>\n
In non-reactive skillet cook lamb, onion, and garlic over medium-high heat, stirring often to break up lumps of meat, until meat is no longer pink. Drain off excess fat. Stir in linguine, tomatoes & juice, spices, and 11\/2 C. water. Bring to a simmer, reduce heat to low, and cover. Cook, stirring often to avoid scorching, until linguine is tender, about 25 minutes. Sprinkle with olives and Parmesan cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. Lean Ground\u00c2\u00a0lamb or beef 1 md. Onion, chopped 1 Garlic Clove, minced 10oz. Linguine, broken into 11\/2\u00e2\u20ac\u009d lengths 1 (28oz.) Can Italian peeled Tomatoes with their Juice 2 md. Zucchini, sliced in 1\/4\u00e2\u20ac\u009d Rounds 1 C. Tomato Sauce 1\/2 tsp. Dried Basil 1\/2 tsp. Dried Thyme 1\/2 tsp. Dried Rosemary, crumbled 1\/4 tsp. Each Salt & Pepper 1\/2 C. Pitted Black Olives, chopped Grated Parmesan Cheese In non-reactive skillet cook lamb, onion, and garlic over medium-high heat, stirring…<\/p>\n