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

Ingredients
Method
Nutritional content

Dairy Australia

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

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.
Crumble ricotta onto a lined baking tray, bake at 180°C for 15 minutes or until the edges of the ricotta are slightly golden.
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:

Energy	1848 kJ 441 cal
Protein	20.4 g
Total fat	11.2 g
Saturated fat	5.6 g
Carbohydrates	62.5 g
Sugars	9.8 g
Dietary fibre	3.7 g
Sodium	551 mg
Calcium	254 mg
Iron	1.1 mg

Tomato and basil farfalle with baked ricotta

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