I have been wanting to make this recipe since I got the March issue of Cooking Light in the mail. It took me a while to find ground lamb, but I finally did and all I can say is WOW. This one is a real winner. Very different from “regular” pasta sauces. I served it with some garlic bread – I just mashed a lot of garlic powder and some dried parsley into butter, spread it on a loaf of French bread that I cut in half lengthwise, and baked it at 450°F until it was nice and golden brown. It was a fantastic meal!
Farfalle with Lamb Ragù, Ricotta, and Mint
Cooking Light March 2010
A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal.
Prep Time: 40 minutes
Yield: 4 servings
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
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.
Fat: 16.9g (sat 5.9g,mono 7.6g,poly 1.5g)
MacGourmet Rating: 5 Stars