Ingredients

• 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

Method

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