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Home > Farfalle with lamb ragu, ricotta, and mint
  

Farfalle with lamb ragu, ricotta, and mint

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 25 Minutes
Total Time 40 Minutes
Difficulty Intermediate
Main Ingredient Farfalle; Ground Lamb
Category Pasta; Meat
Meal Lunch; Dinner
Type Main Dish
Cuisine American
Diet Low Cholesterol; High Protein; High Fiber

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