Farfalle with Lamb Ragù, Ricotta, and Mint
This post may contain affiliate links. Thank you for supporting the brands that keep me creative in my tiny kitchen!
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.
Calories: 464
Fat: 16.9g (sat 5.9g,mono 7.6g,poly 1.5g)
Protein: 23.9g
Carbohydrate: 54.7g
Fiber: 4.5g
Cholesterol: 51mg
Iron: 4.8mg
Sodium: 629mg
Calcium: 157mg
MacGourmet Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
