Rating: 4 stars
28 Ratings
  • 5 star values: 7
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal.

Laraine Perri
Recipe by Cooking Light March 2010

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

464 calories; fat 16.9g; saturated fat 5.9g; mono fat 7.6g; poly fat 1.5g; protein 23.9g; carbohydrates 54.7g; fiber 4.5g; cholesterol 51mg; iron 4.8mg; sodium 629mg; calcium 157mg.
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