AIS Sports Nutrition

Spirals with lamb, feta & vegetables

HINT: This recipe is best served immediately. Vary with chicken, and add chopped black olives

500 g spiral pasta
2 corn cobs
olive or canola oil spray
400 g trim lamb fillets
1 red onion, cut into thin wedges
1 green capsicum, cut into thin strips
2 zucchini, thinly sliced
150 g button mushrooms, sliced
1 punnet cherry tomatoes, halved
60 g feta cheese, crumbled

Cook pasta according to packet instructions. Husk corn and remove silk. Stand cobs on an angle on a board and use a small sharp knife in a downward motion to cut off the kernels. Spray a large nonstick frypan or wok with oil and heat. Cook half the lamb for 2-3 minutes or until browned and cooked through. Repeat with remaining lamb. Transfer to a plate, cover loosely with foil, and stand for 5 minutes. Thinly slice across grain and set aside. Reheat frying pan (spray again, if needed) and cook corn, onion, capsicum, zucchini and mushroom for 3 minutes. Add tomato, stirfry for another 2 minutes. When cooked, drain pasta and return to the saucepan. Add vegetables and lamb, and stir to combine. Serve topped with crumbled feta cheese. Garnish with parsley and sliced spring onions, if desired.


ANALYSIS per serve 
Energy kJ (Cal)
2826 (675)
1884 (450)
Carbohydrate (g)
Protein (g)
Fat (g)
Iron, Vitamin C, Zinc

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4-6
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