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.
RECIPE TIP
This pasta is meant to be enjoyed right away, so simply serve it directly from the pot and enjoy!
Nutritional Information
-
750
-
29g
-
10g
-
85mg
-
340mg
-
11g
-
82g
-
8g
-
36%
-
12%
-
19%
-
≥0.2 µg
-
≥13 µg
-
250mg
-
43g
-
≥45mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
