Tomato and ricotta pasta

Name: Tomato and ricotta pasta
Yield: 4 servings
Cuisine: Canada
Ingredients: whole grain rotini or fusilli 1 package (375 g); extra virgin olive oil 10 mL (2 tsp); zucchini, grated 1; carrot, grated 1; red bell pepper, finely sliced ½; dried oregano 15 mL (1 tbsp); dried basil 5 mL (1 tsp); passata (strained crushed tomatoes) 1 jar (700 mL); water 125 mL (½ cup); chopped fresh parsley or basil 45 mL (3 tbsp); light ricotta cheese 250 mL (1 cup); grated Parmesan cheese (optional) 30 mL (2 tbsp)

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

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

whole grain rotini or fusilli1 package (375 g)
extra virgin olive oil10 mL (2 tsp)
zucchini, grated1
carrot, grated1
red bell pepper, finely sliced½
dried oregano15 mL (1 tbsp)
dried basil5 mL (1 tsp)
passata (strained crushed tomatoes)1 jar (700 mL)
water125 mL (½ cup)
chopped fresh parsley or basil45 mL (3 tbsp)
light ricotta cheese250 mL (1 cup)
grated Parmesan cheese (optional)30 mL (2 tbsp)

Method 3 steps

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.
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.
Stir in ricotta, Parmesan cheese (optional), and pasta.