Lamb Mince and Spinach Florentine Pasta
This rustic yet refined fusion dish brings the deep, comforting flavors of seared lamb mince into the creamy, vibrant embrace of a Florentine-inspired spinach sauce. With Italian-French roots and a modern Mediterranean twist, it's a perfect marriage of hearty and fresh, indulgence and balance. A signature dinner plate that speaks of homey warmth yet whispers restaurant-level sophistication.
Equipment
Large skillet
Large pot
Wooden spoon
Colander
Chef’s Knife
Cutting Board
Measuring cups and spoons
Ingredients
- 12 oz rigatoni - or any short pasta (like penne) durum wheat or bronze-cut preferred
1 tbsp olive oil - extra virgin
1 lb ground lamb (minced lamb) - ideally grass-fed
1 cup yellow onion - about 1 medium onion ; finely diced
3 cloves garlic - minced
½ tsp red pepper flakes - crushed ; optional, adjust for heat tolerance
5 oz baby spinach - fresh
1 cup heavy cream
½ cup Parmesan cheese - grated ; plus more for garnishing
1 tsp kosher salt - plus more for pasta water
½ tsp ground black pepper - freshly ground
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package instructions (usually 9–11 minutes). Drain and set aside, reserving 1/2 cup of the pasta water.
- Meanwhile, in a large skillet over medium-high heat, add olive oil. Once shimmering, add the lamb mince and cook for about 6–8 minutes, stirring occasionally until browned and caramelized.
- Add diced onion to the skillet and sauté until translucent and slightly golden, approximately 4 minutes. Stir in garlic and red pepper flakes, cooking for another 30 seconds until aromatic.
- Lower the heat to medium and add spinach. Sauté for 2–3 minutes until wilted. Pour in the heavy cream and bring to a gentle simmer.
- Stir in Parmesan, salt, and black pepper. Add the cooked pasta to the skillet and toss to coat thoroughly, adding reserved pasta water a little at a time to loosen the sauce if necessary.
Notes
- Substitute half-and-half for a lighter version, or Greek yogurt for added tang and protein.
- If lamb is unavailable, try ground beef, turkey, or plant-based mince for dietary preferences.
- For enhanced depth, add a splash of dry white wine after browning the meat and reduce before adding cream.
Nutrition
Calories: 950kcalCarbohydrates: 73gProtein: 37gFat: 57gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 161mgSodium: 922mgPotassium: 794mgFiber: 4gSugar: 6gVitamin A: 4382IUVitamin C: 14mgCalcium: 236mgIron: 4mg
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