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Tuesday, April 26, 2016

Whole Grain Rotini With Lamb Ragout

Whole grain pasta is rustic enough to stand up well to a thick lamb-andtomato sauce. Topping it with creamy ricotta and fresh mint adds a touch of elegance. Serve with cracked black pepper and a simple green salad.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Prep time20 minutes
Total time 20 minutes
Portion size 4


2 tsp (10 mL) olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp (5 mL) dried Italian herb seasoning
1 lb (454 g) ground lamb
2 zucchinis, cut in 1/2-inch cubes
1 bottle (680 mL) strained tomatoes (passata)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) whole grain rotini
1/2 cup (125 mL) light ricotta cheese
2 tbsp (30 mL) chopped fresh mint


In large skillet, heat oil over medium heat; cook onion, garlic and Italian seasoning until fragrant, about 2 minutes. Add lamb; cook over medium-high heat, breaking up with spoon, until lightly browned, about 3 minutes. Drain off all but 1 tsp fat.

Add zucchini; cook for 2 minutes. Add tomatoes, salt and pepper; bring to boil. Reduce heat and simmer, uncovered, until sauce is thickened and zucchini is tender, about 10 minutes.

Meanwhile, in saucepan of boiling salted water, cook pasta according to package directions; drain. Add to sauce and toss to coat. Top each serving with ricotta; sprinkle with mint.

Nutritional Information Per serving: about
cal 519 pro 32g total fat 19g sat. fat 8g 
carb 52g dietary fibre 7g sugar 14g chol 75mg 
sodium 794mg potassium 914mg   
% RDI:
calcium 14 iron 53 vit A 15 vit C 13 
folate 60

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