ZENB Elbows Pasta with Lamb & Fennel Ragu

This chef-crafted recipe will be sure to impressions your friends and family. This dish combines ZENB Elbows Pasta with lamb and fennel ragu to bring you a low calorie, low fat, and good source of fiber that your tastebuds will enjoy.

• 1 pound ground lamb (85% lean)
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 small fennel bulb, cored, thinly sliced, fronds reserved
• 4 cloves garlic, thinly sliced
• 1-1/2 teaspoons herbes de Provence
• 3/4 teaspoon each kosher salt & ground black pepper
• 1/2 cup red wine
• 1/2 cup low sodium chicken stock
• 1 can (28 ounces) crushed San Marzano tomatoes
• 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
• 1 navel orange, zested, juiced
• 2 tablespoons grated Pecorino-Romano cheese
• 1/4 cup chopped mint

INSTRUCTIONS

1.

Heat lamb in Dutch oven lightly sprayed with olive oil on medium-high heat. Cook 4-6 minutes while breaking up the meat with a wooden spoon. Add vegetables, garlic, herbes de Provence, salt & pepper. Cook 4-6 minutes, stirring frequently until translucent. Add wine and stock; cook 4-5 minutes or until liquid is reduced by half. Stir in tomatoes and olives; bring mixture to a boil.

2.

Reduce heat to low; cover. Simmer 30-35 minutes, stirring occasionally until thickened. Meanwhile, cook ZENB Pasta as directed on package. Drain.

3.

Remove pot from heat; stir in pasta, orange zest, juice, cheese and mint. Mix gently until cheese is melted and well combined.Sprinkle with reserved fennel fronds before serving.