Penne with Lamb, Zucchini, Tomatoes and Basil

2 T. olive oil
1 small yellow onion, cut into 8 wedges
2 cloves garlic, minced
3/4 lb small zucchini, cut into 1/2-in thick pieces
1 lb. ground lamb
salt and freshly ground black pepper, to taste
3/4 lb. penne pasta
4 large tomatoes
1/2 C. chicken stock
1/2 C. fresh basil leaves. cut into thin strips
1/2 C. freshly grated Parmesan cheese

In a large frying pan or sauté pan over medium heat, heat the olive oil.  Add the onion and sauté until soft, about 10 minutes.  Add the garlic and continue to sauté for 2 minutes.  Add the zucchini sticks and cook, stirring occasionally, until they begin to soften, about 5 minutes.

Crumble the lamb into the pan and cook, stirring occasionally, until the lamb loses its pinkness, about 5 minutes.  Remove the pan from the heat and pour off the fat.  Bring a pot of salted water to a boil.  Add the pasta and cook, stirring occasionally, until al dente, about 13 minutes or according to the package directions.

Return the pan with the lamb to medium-high heat.  Add the tomatoes, stock and salt and pepper to taste.  Cook until the lamb and zucchini are heated through, about 5 minutes.

**** Too much pasta for the amount of other ingredients.  Try decreasing the pasta amount and this would probably rate higher ****

Drain the pasta and pour into a large warmed serving bowl.  Add the lamb mixture, basil and Parmesan cheese and toss well.  Serve immediately.