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Pasta With Creamy Tomato Sauce

Ingredients
  Margarine 1 Teaspoon
  Onion 1⁄3 Cup (5.33 tbs), minced
  Garlic 1 Clove (5 gm), minced
  Canned italian tomatoes 1⁄2 Cup (8 tbs), seeded and chopped (Reserve Liquid)
  Dry white table wine 2 Tablespoon
  Dried italian seasoning 1⁄4 Teaspoon
  Part skim ricotta cheese 14 Teaspoon (1/4 Cup Plus 2 Teaspoons)
  1% low fat milk 1⁄4 Cup (4 tbs)
  Penne/Ziti macaroni 2 Cup (32 tbs), cooked (Hot)
  Parmesan cheese 1⁄2 Ounce, grated and divided
  Pepper 1 Dash
Directions

GETTING READY
1. In a blender, process ricotta cheese and milk on high speed for 1 minute; scrape down the sides if necessary.
2. Separate 1 teaspoon Parmesan cheese and keep aside for garnishing.

MAKING
3. In a 9-inch nonstick skillet, heat margarine to melt.
4. Add onion and garlic; cook with occasional stirring for about 2 minutes over medium high heat until the onion softens.
5. Add tomatoes along with the reserved liquid, wine, and Italian seasoning; cook over medium heat for 5 minutes with occasional stirring.
6. Pour the ricotta-cheese mixture into skillet.
7. Add pasta, all Parmesan cheese except the 1 teaspoon kept aside for garnishing and pepper; toss and coat well.

SERVING
8. In a serving bowl, spoon pasta mixture.
9. Garnish with remaining Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Dish: 
Noodle
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2

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