Farfalle with Lamb Ragu, Ricotta, and Mint

Farfalle with Lamb Ragù, Ricotta, and Mint Recipe
Photo: Randy Mayor; Styling: Cindy Barr
A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal.

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Prep: 40 Minutes

Nutritional Information

Calories 464
Fat 16.9 g
Satfat 5.9 g
Monofat 7.6 g
Polyfat 1.5 g
Protein 23.9 g
Carbohydrate 54.7 g
Fiber 4.5 g
Cholesterol 51 mg
Iron 4.8 mg
Sodium 629 mg
Calcium 157 mg

Ingredients

4 teaspoons extra-virgin olive oil, divided
8 ounces lean ground lamb
3/4 teaspoon kosher salt, divided
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1 teaspoon minced fresh rosemary
2 garlic cloves, minced
1/2 cup dry white wine
1/8 teaspoon freshly ground black pepper
1 1/2 cups canned crushed tomatoes, undrained
1/2 cup fat-free, less-sodium chicken broth
8 ounces uncooked farfalle (bow-tie pasta)
1/2 cup part-skim ricotta cheese
1/4 cup small fresh mint leaves

Preparation

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add lamb; cook 5 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 teaspoon salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 teaspoons oil, onion, and carrot; cook 5 minutes or until tender, stirring occasionally. Add rosemary and garlic; cook 1 minute, stirring constantly.

2. Return lamb to pan; add wine. Increase heat to medium-high; cook for 3 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt and pepper. Stir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 minutes, stirring occasionally.

3. While sauce simmers, cook pasta according to package directions. Drain; return pasta to pan. Stir in 1 cup sauce and remaining 1 teaspoon oil. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 3/4 cup remaining sauce, 2 tablespoons ricotta, and 1 tablespoon mint.

Note:

Laraine Perri,

Cooking Light

March 2010
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