Farfalle with Lamb Ragu, Ricotta, and Mint

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 464
  • Fat: 16.9g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 23.9g
  • Carbohydrate: 54.7g
  • Fiber: 4.5g
  • Cholesterol: 51mg
  • Iron: 4.8mg
  • Sodium: 629mg
  • Calcium: 157mg

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. 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. 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. 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.
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