Pasta with Tomato-Vegetable Sauce and Ricotta

Pasta smothered with tomato-vegetable sauce and a dollop of ricotta makes this vegetarian meal rich tasting yet low in fat.



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Ingredients
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    1   tablespoon 
    olive oil
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    1   cup 
    chopped onions
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    1   cup 
    chopped red bell pepper
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    1   cup 
    chopped green bell pepper
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    1   cup 
    chopped zucchini
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    1   tablespoon 
    minced garlic
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    1  28  ounce can 
    tomatoes in juice
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    1/3  cup 
    tomato paste
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    1 3/4  teaspoons 
    salt
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    3/4  teaspoon 
    dried oregano, crushed
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    1/2  teaspoon 
    dried basil, crushed
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    1   pound 
    farfalle or bow-tie pasta
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    1/2  cup 
    part-skim ricotta cheese
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    2   tablespoons 
    chopped fresh flat-leaf parsley

Directions
1.
Heat oil in a 3-quart saucepan over medium-high heat. Add onions, bell peppers and zucchini and cook 4 to 5 minutes, until tender. Add garlic and cook 30 seconds more. Stir in tomatoes with juice, tomato paste, 1-1/2 teaspoons salt, oregano and basil; bring to a boil, then reduce heat to medium-low. Cover and cook 20 minutes until vegetables are very tender.
2.
Start to cook pasta according to package directions.
3.
Meanwhile, combine ricotta and 1/4 teaspoon salt in a small bowl; set aside. Puree tomato sauce in blender in batches until smooth. Transfer each batch to a large bowl then return to saucepan. Bring sauce to a boil.
4.
Drain pasta and toss with half the sauce (2-1/2 cups) in a large serving bowl. Divide pasta among 4 serving plates. Top with remaining sauce and ricotta; sprinkle with parsley.
Nutrition information
Per Serving: cal. (kcal) 590, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 3, carb. (g) 108, pro. (g) 22, sodium (mg) 1494, Percent Daily Values are based on a 2,000 calorie diet
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