Quick 25-Minute Pasta
Serves
4
Prep Time
10 min
Cook Time
15 min
Print Recipe
Ready in less than 30 minutes, this rotini pasta is a fast dinner for the whole family. Ricotta cheese whisked with eggs and seasonings makes a light and creamy sauce. Add cheese, dried herbs, and frozen or fresh vegetables for a delicious, quick and easy meal.
Ingredients
- 3 cups (750 mL) dry rotini pasta
- 6 eggs
- 1 container (300 g) light ricotta cheese
- 2 tsp (10 mL) vegetable seasoning (see below)
- 1 tsp (5 mL) dry mustard
- ½ tsp (2.5 mL) onion powder
- ¼ tsp (1.25 mL) pepper
- 2 cups (500 mL) assorted cooked vegetables (e.g. broccoli florets, diced carrots, peas, sliced green beans)
- ½ cup (125 mL) shredded light Cheddar cheese
- Fresh basil leaves (optional)
Instructions
- Step 1
Cook pasta in medium saucepan according to package directions or until just tender, about 10 minutes.
- Step 2
While pasta is cooking, whisk eggs, ricotta cheese, vegetable seasoning, dry mustard, onion powder and pepper until combined.
- Step 3
Drain pasta, then return it to saucepan over medium-low heat.
- Step 4
Add egg mixture and vegetables. Stir frequently until mixture thickens slightly and vegetables are heated through, about 5 minutes. Remove from heat.
- Step 5
Add cheese and stir until melted. Garnish with basil leaves, if desired.
Tips
Instead of vegetable seasoning, use a heaping 1/2 tsp (2 mL) each of dried basil, thyme and oregano.
If using frozen vegetables, add to the pasta in the last 4 minutes of cooking. Drain with pasta.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 483 |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 58 g |
| Fibre | 6 g |
| Sugars | 7 g |
| Protein | 33 g |
| Sodium | 677 mg |