Explore our flavorful recipe for pasta with reduced-fat rosé sauce. Indulge in the perfect blend of rich sauce and light pasta, all in an easy and healthy preparation. Enjoy an amazing dining experience today!
Preparation
15
min
Cooking
25
min
Portion
4
Ingredients
- 15 ml (1 tbsp) canola oil
- 2 onions, sliced
- 3 cloves garlic, minced
- 4 cups vegetables of your choice (carrot, zucchini, spinach, broccoli, cauliflower, etc.), cut into small pieces
- 130 g dried egg noodles
- 1 28 oz (796 ml) can diced tomatoes with Italian spices, no salt added
- 300 g low-fat ricotta cheese
- 1 container (218 ml) sun-dried tomato pesto
- Pepper and salt to taste
Note: The sun-dried tomato pesto can also be replaced with finely chopped sun-dried tomatoes. For a sodium-reduced version, replace the sun-dried tomato pesto with your choice of herb blend.
Preparation
- In a very large skillet, sauté onions in oil for 5 minutes, stirring occasionally.
- Meanwhile, drain tomatoes with a colander to save the juice. Lightly mash the tomatoes with a fork to remove as much juice as possible. Reserve the tomato juice.
- Add vegetables that take longer to cook (carrots, broccoli, etc.) to the onions. Cook for about 10 minutes, stirring occasionally.
- Add tender vegetables (spinach, zucchini, etc.) and cook for another 5 minutes.
- Meanwhile, bring tomato juice to a boil in a medium-sized pot. Reduce heat to minimum, add pasta and cook covered according to package directions or until al dente. Add boiling water as needed if the tomato juice does not cover all the pasta. Do not drain cooked pasta.
- When vegetables and pasta are cooked, combine all ingredients in the pasta pot and combine before srving.
Notes
Can be kept for 5 days in the refrigerator and 3 months in the freezer.
Registered Dietitian Nutritionist Ottawa
