Pasta with Tomato-Vegetable Sauce and Ricotta

Pasta smothered with tomato-vegetable sauce and a dollop of ricotta makes this vegetarian meal rich tasting yet low in fat.

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Pasta with Tomato-Vegetable Sauce and Ricotta
Makes: 4  servings Prep 20 mins Cook 25 mins


  • 1 tablespoon  olive oil
  • 1 cup  chopped onions
  • 1 cup  chopped red bell pepper
  • 1 cup  chopped green bell pepper
  • 1 cup  chopped zucchini
  • 1 tablespoon  minced garlic
  • 1 28 ounce can tomatoes in juice
  • 1/3 cup  tomato paste
  • 1 3/4 teaspoons  salt
  • 3/4 teaspoon  dried oregano, crushed
  • 1/2 teaspoon  dried basil, crushed
  • 1 pound  farfalle or bow-tie pasta
  • 1/2 cup  part-skim ricotta cheese
  • 2 tablespoons  chopped fresh flat-leaf parsley


1. Heat oil in a 3-quart saucepan over medium-high heat. Add onions, bell peppers and zucchini and cook 4 to 5 minutes, until tender. Add garlic and cook 30 seconds more. Stir in tomatoes with juice, tomato paste, 1-1/2 teaspoons salt, oregano and basil; bring to a boil, then reduce heat to medium-low. Cover and cook 20 minutes until vegetables are very tender.

2. Start to cook pasta according to package directions.

3. Meanwhile, combine ricotta and 1/4 teaspoon salt in a small bowl; set aside. Puree tomato sauce in blender in batches until smooth. Transfer each batch to a large bowl then return to saucepan. Bring sauce to a boil.

4. Drain pasta and toss with half the sauce (2-1/2 cups) in a large serving bowl. Divide pasta among 4 serving plates. Top with remaining sauce and ricotta; sprinkle with parsley.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)590,
  • Fat, total(g)9,
  • chol.(mg)10,
  • sat. fat(g)3,
  • carb.(g)108,
  • pro.(g)22,
  • sodium(mg)1494,
  • Percent Daily Values are based on a 2,000 calorie diet
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