Canada’s food guide

Mediterranean tomato and ricotta pasta

No one will guess that the secret ingredient in this creamy pasta dish is ricotta. Packed with colourful vegetables, this tasty meal will be a hit.

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 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 (uncooked strained tomato purée)
  • 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)
  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.
  2. 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 (optional), and pasta.
  3. Serve with salad on the side.


  • 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 part skim mozzarella. Bake in 200°C (400°F) oven for about 10 minutes, until cheese has melted.
  • Try using less of the ingredients that contain a lot of added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.