Pasta with Creamy Tomato Sauce

on

 Pasta with Creamy Tomato Sauce

Serves 8



When you think of a creamy pasta dish, you most likely picture a heavy, indulgent dish with a fat content high enough to make you dizzy. But they’re delicious. This creates a problem. Should I give in, or should I be healthier and not have a creamy dish? Well, that problem has now been solved. Much like baked feta pasta I wrote about earlier this year, this meal is super creamy and delicious while also being relatively light. And I bet you’ll never guess the thickener. It’s not half and half, it’s not butter, it’s not heavy cream, its ricotta! The Italian whey cheese is best known for its use in lasagna, but its a great thickener for sauces like this one too.


Ingredients:

  • 28 oz. can low sodium tomato sauce

  • 1 TBSP dried basil

  • 1 tsp sea salt

  • 1 tsp ground black pepper

  • 2 TBSP each onion powder and garlic powder

  • 1 tsp each oregano, thyme, parsley, Italian Seasoning, and other Italian spices. This can be adjusted to what you have on hand

  • 15 oz. tub part skim ricotta cheese

  • ¼ cup shredded or grated parmesan cheese, plus more for sprinkling

  • 2 8 oz. boxes of pasta, prepared according to package instructions- I used Banza Chickpea Noodles

Directions:

  1. In a small-medium saucepan, bring tomato sauce to a boil.

  2. Add salt, pepper, basil, onion powder, garlic powder, oregano, parsley, and Italian seasoning.

  3. Reduce heat and let simmer for at least fifteen minutes while the pasta cooks.

  4. Add the ricotta and parmesan and stir in until it has become a creamy sauce.

  5. Serve the sauce on top of the pasta and serve with steamed veggies and garlic bread.

Comments

Post a Comment