Farfalle with lamb ragu, ricotta, and mint

Recipe Information

Ingredients

• 4 teaspoons extra-virgin olive oil

• 8 ounces lean ground lamb

• 3/4 teaspoon kosher salt

• Cooking spray

• 1/2 cup onion, finely chopped

• 1/4 cup carrot, finely chopped

• 1 teaspoon fresh rosemary, minced

• 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, low-sodium chicken broth

• 8 ounces uncooked farfalle (bowtie pasta)

• 1/2 cup part skim ricotta cheese

• 1/4 cup small fresh mint leaves

Directions

• In a large skillet, heat 1 teaspoon of oil over medium-high heat. Add lamb to skillet, and cook for 5 minutes while continuously stirring to crumble the meat.

• Using a slotted spoon, remove lamb from the skillet and place into a medium-sized bowl. Discard the drippings in the skillet and wipe the skillet surface clean. Add 1/4 teaspoon of salt to lamb in the bowl.

• Place skillet back onto stovetop, and heat over medium-low heat. Add 2 teaspoons of oil, the onions, and the carrots. While occasionally stirring, cook vegetables until tender (about 5 minutes).

• Add the rosemary and garlic to vegetable mixture and cook for 1 minute, stirring constantly.

• Add the lamb meat and wine to the skillet, and increase the heat to medium-high. Cook the lamb and vegetables until the wine nearly evaporates (about 3 minutes).

• Add the remaining 1/2 teaspoon of salt and pepper.

• Add the tomatoes and chicken broth to the skillet, and bring to a boil. Reduce heat, partially cover, and allow the mixture to simmer for 10 minutes, stirring occasionally.

• While the sauce simmers, cook the farfalle according to the package directions. Once cooked, drain the pasta in a colander, then return the pasta to the pan.

• Add 1 cup of sauce and remaining 1 teaspoon of oil to pasta and stir well.

• Spoon equal portions of pasta mixture onto each of 4 plates. Top each serving of pasta with equal portions of remaining sauce (about 3/4 cup), 2 tablespoons of ricotta, and 1 tablespoon of mint. Serve immediately.

Nutrition (per serving)

• Calories: 464 cal

• Total fat: 17g

• Saturated fat: 6g

• Monounsaturated fat: 8g

• Polyunsaturated fat: 2g

• Cholesterol: 51mg

• Sodium: 629mg

• Carbohydrate: 55g

• Fiber: 5g

• Protein: 24g

• Calcium: 157mg

• Iron: 5mg