American Lamb and Spaghetti Primavera (photo: the Am. Lamb Board)

YIELD: 4 servings

½ lb. ground lamb
2 Tbsps. grated Parmesan cheese
¼ tsp. garlic powder
2 cups meatless spaghetti sauce
1½ cups mushrooms, sliced
1 small zucchini, cut lengthwise and sliced
8 oz. spaghetti or linguine, cooked and kept warm
Shredded Asiago or Parmesan cheese, as needed

1. In a bowl, combine lamb, Parmesan cheese and garlic powder; mix well. Form into 24 ¾" balls.

2. Heat spaghetti sauce in a large saucepan with cover. Add meatballs to sauce; bring to a boil. Reduce heat; cover and simmer 5 minutes.

3. Stir in mushrooms and zucchini; cook an additional 6 to 8 minutes or until vegetables are tender.

4. Ladle meatballs and sauce over pasta. Serve with shredded cheese.
Recipe and image: the American Lamb Board