No one will guess that the secret ingredient in this creamy pasta dish is ricotta. Packed with colourful vegetables, this tasty meal will be a hit.
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 (uncooked strained tomato purée)
- 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
- 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.
- 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 (optional), and pasta.
- Serve with salad on the side.