The addition of ricotta and pasta cooking water give a unique creaminess to the pasta sauce. Bursting tomatoes and tender zucchini make use of quick and easy veggies and add fresh flavour and colour to this family-friendly meal.
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1 box (375 g) fibre-enriched rotini or fusilli pasta
2 tbsp (30 mL) canola or sunflower oil
1 zucchini, chopped
1 pkg (200 g) grape tomatoes, halved
1 portion Big Batch Calcium-Boosted Beef, thawed if necessary
½ cup (125 mL) ricotta cheese
¼ cup (60 mL) grated Parmesan cheese
Grated Parmesan cheese, chopped fresh parsley and hot pepper flakes (optional)
- Cook pasta in a large pot of boiling salted water for about 10 minutes or until al dente. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Set aside. Return pasta to the pot and set aside.
- Meanwhile, heat oil over medium-high heat in a large nonstick skillet. Cook zucchini and tomatoes, stirring, for about 5 minutes or until starting to brown. Add Big Batch Calcium-Boosted Beef mixture and cook, stirring, for 3 minutes until heated through. Add to the drained pasta in the pot and toss gently to combine.
- Gently stir in ricotta and Parmesan, and enough of the reserved pasta cooking water until pasta is coated and looks creamy.
- Divide among serving bowls and sprinkle with additional cheese, parsley and hot pepper flakes, if desired.
Per Serving (1/4 recipe): 750 calories, 29g fat, 10g saturated fat, 85mg cholesterol, 340mg sodium, 82g carbs, 11g fibre, 8g sugars, 43g protein, vitamin A 12%, vitamin C 19%, vitamin D ≥2%, calcium 25%, iron 36%.
*Calcium = 250 mg per serving
Per Serving (1/6th recipe): 500 calories, 19g fat, 7g saturated fat, 55mg cholesterol, 230mg sodium, 55g carbs, 8g fibre, 5g sugars, 28g protein, vitamin A 8%, vitamin C 12%, vitamin D ≥1%, calcium 18%, iron 24%.
*Calcium = 175 mg per serving
This pasta is meant to be enjoyed right away, so simply serve it directly from the pot and enjoy!