INGREDIENTS
2 c. tsp (10 mL) olive oil
1 onion, chopped
2 cloves garlic, chopped
2 c. tsp (10 mL) dried herbs Italian
1 1/2 lb (750 g) ground lamb
2 zucchini, diced
4 cups (1 L) tomato sauce (passata type)
8 t (2 L) whole wheat rotini or other short pasta
1 cup (250 mL) light ricotta cheese
3 c. to tab (45 mL) chopped fresh mint
salt and freshly ground black pepper
PREPARATION
1. In a large skillet, heat oil over medium heat. Add onion, garlic and herbs and cook, stirring, for about 2 minutes or until the preparation releases its aroma. Add the minced lamb and cook over medium-high heat, breaking up with a wooden spoon, for about 3 minutes or until lightly browned. Remove the fat from the skillet, except 1 c. tsp (5 mL).
2. In the pan, add the zucchini and cook for 2 minutes. Add the tomato sauce, salt and pepper and bring to boil. Reduce heat and simmer uncovered for about 10 minutes or until the sauce is thickened and zucchini are tender.
3. Meanwhile, in a pot of boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain the pasta, add to the sauce and toss to coat well.
4. To serve, garnish each serving of ricotta cheese and sprinkle with mint.
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