A few stirs with a wooden spoon and only one pot--that's all you need for this quick weeknight pasta recipe. As the starch cooks off into the pasta water, it creates a creamy sauce to coat your vegetables and meat.
8 ounces whole-wheat elbow noodles
1 pound ground lamb
6 cups chopped spinach
1 (14 ounce) can no-salt-added diced tomatoes
1 medium onion, chopped
4 cloves garlic, thinly sliced
2 tablespoons tahini (see Tip)
1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon salt
4 cups water
2 tablespoons crumbled feta cheese
Combine pasta, lamb, spinach, tomatoes, onion, garlic, tahini, cumin, oregano and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with feta.
