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Pasta with Tomato and Ricotta
- RECIPE MAKES: 1 serving containing 3g protein
- PREP TIME: 20 minutes
- COOK TIME: 20 minutes
Method
Step 1
Cook pasta as per packet instructions. Drain and set aside. Meanwhile, heat a small non-stick frying pan to medium and spray with oil.
Step 2
Sauté vegetables in pan until cooked to desired tenderness. Add tomatoes and simmer for 2-3 minutes.
Step 3
Stir vegetables and ricotta through pasta and sprinkle with basil. Serve hot.
Serving suggestions:
If you need a protein free meal leave out the ricotta. Don’t have basil? - Garnish with chopped Italian parsley.
Top tip:
Cook double quantity of pasta and vegetable-tomato sauce and reheat for lunch or dinner the following day. Top with fresh torn basil leaves.
Ingredients
- ½ cup low protein pasta; penne
- Oil spray
- ½ cup low protein vegetables; onion, capsicum, green beans; chopped
- ½ cup canned, diced tomatoes
- 2 Tbs (36g) reduced fat ricotta
- 1 Tbs chopped fresh basil
