Tomato and ricotta pasta

This tasty pasta recipe is prepared with secret ingredients - creamy ricotta and colourful vegetables. Serve with salad on the side.

Prep time
15 min
Cook time
20 min
Servings
4
Prep time
15 min
Cook time
20 min
Servings
4

Ingredients

  • 1 package (375 g) whole grain rotini or fusilli
  • 10 mL (2 tsp) extra virgin olive oil
  • 1 zucchini, grated
  • 1 carrot, grated
  • ½ red bell pepper, finely sliced
  • 15 mL (1 tbsp) dried oregano
  • 5 mL (1 tsp) dried basil
  • 1 jar (700 mL) passata (strained crushed tomatoes)
  • 125 mL (½ cup) water
  • 45 mL (3 tbsp) chopped fresh parsley or basil
  • 250 mL (1 cup) light ricotta cheese
  • 30 mL (2 tbsp) grated Parmesan cheese (optional)

Directions

  1. In a pot of boiling water, cook pasta for about 8 minutes or until tender but firm. Drain well and return pasta to pot; set aside.
  2. Prepare the pasta sauce: Meanwhile, in a large and deep nonstick skillet, heat oil and cook zucchini, carrot, pepper, oregano and basil over medium heat for about 5 minutes or until starting to turn golden. Stir in passata, water and parsley. Bring to a boil and simmer for 5 minutes.
  3. Stir in ricotta, Parmesan cheese (optional), and pasta.

Watch the video

Tips

  • Ask little chefs for ideas on what pasta shape to use. Have fun looking at all the options at the grocery store.
  • Switch it up! Spread pasta mixture into a casserole dish and sprinkle top with shredded lower fat mozzarella. Bake in 200°C (400°F) oven for about 10 minutes.
  • Make a double batch of pasta sauce and use on busy nights. Store in the freezer for up to 2 months.  Reheat on the stove or in the microwave.
  • Do you have meat lovers at home? Add cooked lean ground beef at step 3.