Farfalle with Lamb Ragù, Ricotta, and Mint

Farfalle with Lamb Ragù, Ricotta, and Mint
Photo by Randy Mayor

Ingredients

  • 2 garlic cloves, minced
  • 1/8 teaspoon freshly ground black pepper
  • 4 teaspoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • 1 teaspoon minced fresh rosemary
  • 8 ounces lean ground lamb
  • ¼ cup finely chopped carrot
  • + 7 more ingredients
    • ½ cup finely chopped onion
    • ¼ cup small fresh mint leaves
    • ½ cup part-skim ricotta cheese
    • 8 ounces uncooked farfalle (bow-tie pasta)
    • ½ cup dry white wine
    • ½ cup fat-free, less-sodium chicken broth
    • 1 ½ cups canned crushed tomatoes, undrained

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...

View full recipe at My Recipes

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