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Ricotta Veggie Beef Pasta
Ricotta Veggie Beef Pasta
PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVES: 4 to 6
Ricotta Veggie Beef Pasta
PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVES: 4 to 6
Ingredients
The addition of ricotta and pasta cooking water creates an almost creamy sauce for this dish. Bursting tomatoes and tender zucchini make quick use of veggies, adding a burst of freshness and colour to this family friendly meal.
- 1 box (375 g) fibre-enriched rotini or fusilli pasta
- 2 tbsp (30 mL) vegetable oil (or any type on hand)
- 1 zucchini, chopped
- 1 container (200 g) grape tomatoes, halved
- 1 portion Big Batch Calcium Boosted Beef
- 1/2 cup (125 mL) ricotta cheese
- 1/4 cup (60 mL) grated Parmesan cheese
- Grated Parmesan cheese, chopped fresh parsley and hot pepper flakes (optional)
Preparation
In a large pot of boiling salted water, cook pasta for about 10 minutes or until al dente. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Set aside.
Meanwhile, in a large non-stick skillet, heat oil over medium-high heat and saute zucchini and tomatoes for about 5 minutes or until starting to brown. Add Big Batch Calcium Boosted Beef mixture and cook for 3 minutes until heated through. Toss with drained pasta.
Stir in ricotta, parmesan cheese and enough of the reserved pasta cooking water until the sauce coats the pasta and looks creamy.
Sprinkle with additional cheese, parsley and hot pepper flakes, if desired.
In Partnership With
Ingredients
The addition of ricotta and pasta cooking water creates an almost creamy sauce for this dish. Bursting tomatoes and tender zucchini make quick use of veggies, adding a burst of freshness and colour to this family friendly meal.
- 1 box (375 g) fibre-enriched rotini or fusilli pasta
- 2 tbsp (30 mL) vegetable oil (or any type on hand)
- 1 zucchini, chopped
- 1 container (200 g) grape tomatoes, halved
- 1 portion Big Batch Calcium Boosted Beef
- 1/2 cup (125 mL) ricotta cheese
- 1/4 cup (60 mL) grated Parmesan cheese
- Grated Parmesan cheese, chopped fresh parsley and hot pepper flakes (optional)
Preparation
In a large pot of boiling salted water, cook pasta for about 10 minutes or until al dente. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Set aside.
Meanwhile, in a large non-stick skillet, heat oil over medium-high heat and saute zucchini and tomatoes for about 5 minutes or until starting to brown. Add Big Batch Calcium Boosted Beef mixture and cook for 3 minutes until heated through. Toss with drained pasta.
Stir in ricotta, parmesan cheese and enough of the reserved pasta cooking water until the sauce coats the pasta and looks creamy.
Sprinkle with additional cheese, parsley and hot pepper flakes, if desired.
In Partnership With
RECIPE TIP
This pasta is meant to be enjoyed right away, so simply serve it directly from the pot and enjoy!
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Emily Richards
Nutritional Information
-
Calories750
-
Saturated10g
-
Fat29g
-
Cholesterol85mg
-
Sodium340mg
-
Fibre11g
-
Carbohydrate82g
-
Sugars8g
-
Iron36%
-
Vitamin C19%
-
Calcium250mg
-
Protein43g
-
Vitamin A12%
-
Vitamin D≥2%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
This pasta is meant to be enjoyed right away, so simply serve it directly from the pot and enjoy!
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories750
-
Saturated10g
-
Fat29g
-
Cholesterol85mg
-
Sodium340mg
-
Fibre11g
-
Carbohydrate82g
-
Sugars8g
-
Iron36%
-
Vitamin C19%
-
Calcium250mg
-
Protein43g
-
Vitamin A12%
-
Vitamin D≥2%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
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