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Mediterranean Tomato and Ricotta Pasta

Makes 6 servings

Preparation Time: 15 min
Cooking Time: 20 min

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 with your kids.

Ingredients

1 pkg whole wheat rotini or fusilli 375 g
2 tsp extra virgin olive oil 10 mL
1  small zucchini, grated 1 
1  small carrot, grated 1 
half red bell pepper, finely chopped half
1 tbsp dried oregano 15 mL
1 tsp dried basil 5 mL
1 jar tomato passata 700 mL
1/2 cup water 125 mL
3 tbsp chopped fresh parsley or basil 45 mL
1 cup light ricotta cheese 250 mL
2 tbsp grated Parmesan cheese (optional) 30 mL

Instructions

Step 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.

Step 2
Meanwhile, in a large nonstick skillet, heat oil over medium heat and cook zucchini, carrot, pepper, oregano and basil 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. Pour over pasta and stir in ricotta and Parmesan, if using.

Tips

Ask little chefs for ideas on what pasta shape to use. In addition to rotini and fusilli, there are lots of other shapes available. Have fun looking for these at the grocery store.
 
Transform this pasta dish by baking it. Spread pasta mixture into a casserole dish and sprinkle top with 125 mL (1/2 cup) part skim mozzarella, shredded and bake in 200°C (400°F) oven for about 10 minutes or until cheese has melted. 
 
Passata is cooked tomatoes that have been crushed and strained, and it’s usually sold in a tall glass jar.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 204
7%
Fat / Lipides 5 g
Saturated / saturés 2 g
+ Trans / trans
Cholesterol / Cholestérol 6 mg
9%
Sodium / Sodium 223 mg
11%
Carbohydrates / Glucides 32 g
21%
Fiber / Fibres 5 g
Sugars / Sucres 9 g
Protein Protéines 11 g
37%
Vitamin A / Vitamine A
47%
Vitamin C / Vitamine C
12%
Calcium / Calcium
21%
Iron / Fer
© All rights reserved. Health Canada and Heart and Stroke Foundation of Canada, 2014.  Reproduced with permission from the Minister of Health, 2014. Recipe was developed by Emily Richards, P.H. Ec.

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