Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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)
Directions
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.
Prepare the pasta sauce: Meanwhile, in a large and deep nonstick 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.
Stir in ricotta, Parmesan cheese (optional), and pasta.