Spaghetti with Lamb Feta Artichokes
Elevate your pasta night with this show-stopping Spaghetti with Lamb, Feta, and Artichokes—a Mediterranean-inspired dish bursting with bold flavors and hearty textures. Perfectly cooked al dente spaghetti is tossed with savory ground lamb, zesty marinated artichoke hearts, and a hint of spice from red chili flakes. The dish is brought to life with crumbled feta cheese, a fresh squeeze of lemon, and fragrant oregano, while a touch of reserved pasta water ties it all together into a silky sauce. Finished with a sprinkle of fresh parsley for a vibrant garnish, this 40-minute recipe is an elegant yet approachable meal that’s perfect for family dinners or entertaining. Discover a new pasta favorite that balances richness, brightness, and a delightful Mediterranean twist!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams ground lamb
- 200 grams marinated artichoke hearts (drained and quartered)
- 150 grams crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 1 red onion (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 lemon (zested and juiced)
- to taste salt
- to taste black pepper
- 120 milliliters reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 120 milliliters (about 1/2 cup) of pasta water, then drain the spaghetti and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chopped red onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, dried oregano, and red chili flakes. Cook for 1 minute until fragrant.
Add the ground lamb to the skillet, breaking it up with a wooden spoon. Season with salt and black pepper to taste. Cook for 6-8 minutes, or until the lamb is browned and fully cooked.
Stir in the drained and quartered artichoke hearts and cook for an additional 2 minutes to warm them through.
Reduce the heat to low and add the cooked spaghetti to the skillet. Toss to combine with the lamb and artichoke mixture.
Pour in the reserved pasta water, the remaining 1 tablespoon of olive oil, and the lemon juice and zest. Toss until the pasta is evenly coated and the mixture is slightly saucy.
Remove the skillet from the heat and fold in the crumbled feta cheese. Adjust seasoning with additional salt and black pepper, if needed.
Serve the spaghetti hot, garnished with fresh parsley for a pop of color and flavor.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
