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

Preparation

  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.

Yield: 4 servings

CALORIES 464 ; FAT 16.9g (sat 5.9g,mono 7.6g,poly 1.5g); CHOLESTEROL 51mg; CALCIUM 157mg; CARBOHYDRATE 54.7g; SODIUM 629mg; PROTEIN 23.9g; FIBER 4.5g; IRON 4.8mg