Virtual Medical Centre

Butterfly Pasta with Cheesy Clouds (Tomato and Basil Farfalle with Baked Ricotta)

• Ingredients
• Method

• Nutritional content

Ingredients

Serves 4 (406 g per serve)

• 1 carrot, peeled and roughly chopped
• 1/2 zucchini, chopped
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 teaspoons olive oil
• Pinch cinnamon
• 700 mL bottle tomato passata or crushed tomatoes
• 1/2 cup water
• 300 g Australian reduced fat ricotta cheese
• 300 g farfalle (butterfly) pasta
• 2 tablespoons grated Australian parmesan cheese
• 1/2 cup basil leaves, shredded
• Extra basil leaves, for garnish

Method

1. Blend vegetables and garlic in a food processor. Heat oil in a heavy based saucepan and add puréed vegetables and cinnamon. Cook over low heat for 2 minutes until softened. Stir in passata and water. Simmer covered for 30 minutes.
2. Crumble ricotta onto a lined baking tray, bake at 180°C for 15 minutes or until the edges of the ricotta are slightly golden.
3. Cook pasta in boiling water until al dente, drain and combine with tomato sauce, shredded basil and grated parmesan. Divide between serving bowls and top with extra basil leaves and baked ricotta.

Nutritional content

Nutritional analysis per serve:

More recipes 

For more healthy and tasty recipes, including recipes for breakfast, snacks, parties, dinner and dessert, as well as recipes for kids, see Recipes.

Article Tools:

E-mail

Print

Twitter

Facebook

Article Dates:

Created: 13/6/2008

Modified: 3/6/2010