|Preparation Time||15 Minutes|
|Cook Time||25 Minutes|
|Total Time||40 Minutes|
|Main Ingredient||Farfalle; Ground Lamb|
|Diet||Low Cholesterol; High Protein; High Fiber|
4 teaspoons extra-virgin olive oil
8 ounces lean ground lamb
3/4 teaspoon kosher salt
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
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.
Calories: 464 cal
Total fat: 17g
Saturated fat: 6g
Monounsaturated fat: 8g
Polyunsaturated fat: 2g