Farfalle with Lamb Ragu, Ricotta, and Mint |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A classic flavor combination, lamb and mint meet bow-tie pasta for a hearty weeknight meal. Ingredients:
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 |
Directions:
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.
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