Description
Tumminia Whole-Wheat Pasta with Lamb and Artichokes is a beautiful fusion of rustic Sicilian ingredients. Earthy Tumminia pasta, tender lamb, and delicate artichokes come together in a rich yet light sauce, creating a wholesome dish full of Mediterranean flavors. Ideal for a hearty but refined meal! (Keywords: Tumminia pasta recipe, lamb and artichoke pasta, Sicilian whole-wheat pasta)
Ingredients
Units
Scale
- 400g (14 oz) Tumminia whole-wheat pasta (spaghetti, casarecce, or busiate)
- 400g (14 oz) lamb shoulder, cut into small pieces
- 4 fresh artichokes (or use high-quality frozen artichoke hearts)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 100ml (1/3 cup) dry white wine
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Fresh parsley, chopped
- Salt and black pepper, to taste
- Grated Pecorino Siciliano or Parmigiano-Reggiano, for serving
Instructions
- Clean the artichokes: remove tough outer leaves, trim stems, cut into quarters, and place them in lemon water to prevent browning.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent.
- Add the garlic and lamb pieces, cooking until lamb is browned.
- Pour in the white wine, allowing it to reduce by half.
- Add the artichokes to the skillet, season with salt and pepper, and cook for about 10 minutes, adding a splash of water if needed.
- Meanwhile, cook Tumminia pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Toss the cooked pasta with the lamb and artichoke mixture. Add reserved pasta water to loosen the sauce if needed.
- Sprinkle with chopped parsley and grated cheese before serving.
Notes
- Tumminia pasta has a nutty, hearty flavor — perfect with robust lamb.
- You can substitute with another whole-wheat pasta if Tumminia is unavailable.
Nutrition
- Calories: 570
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
