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Tomato and ricotta pasta

Try this vegetarian pasta dish! It is easy to make and may change up your typical sauce. You can also add a protein option to this if you wish.


  • 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 (strained crushed tomatoes)
  • 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)


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
Prepare the pasta sauce: Meanwhile, in a large and deep non-stick 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.

Step 3
Stir in ricotta, Parmesan cheese (optional), and pasta.


• Ask little chefs for ideas on what pasta shape to use. Have fun looking at all the options at the grocery store.
• Switch it up! Spread pasta mixture into a casserole dish and sprinkle top with shredded lower fat mozzarella. Bake in 200°C (400°F) oven for about 10 minutes.
• Make a double batch of pasta sauce and use on busy nights. Store in the freezer for up to 2 months. Reheat on the stove or in the microwave.
• Do you have meat lovers at home? Add cooked lean ground beef at step 3.

Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.

For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations: Canada’s Food Guide Recipes.