Low Fat Rigatoni Pasta with Tomato Sauce and Cheese
Indulge guilt-free with this delicious Low Fat Rigatoni Pasta with Tomato Sauce and Cheese, a satisfying yet lighter twist on a classic Italian comfort food. Perfectly cooked rigatoni is coated in a rich, flavorful tomato sauce made with crushed tomatoes, aromatic garlic, and a medley of dried herbs like basil and oregano, offering a robust taste in every bite. The addition of creamy low-fat ricotta cheese enhances the texture without compromising on health-consciousness, while a sprinkle of grated Parmesan adds the perfect touch of indulgence. This recipe is quick and easy to prepare, with prep and cook times totaling just 35 minutes, making it ideal for busy weeknight dinners. Garnished with fresh basil leaves for vibrant color and added freshness, serve up this satisfying pasta dish and enjoy a hearty, wholesome meal that everyone will love.
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Recipe Information
Ingredients
- 300 grams Rigatoni pasta
- 1 tablespoon Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 400 grams Canned crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes
- 100 grams Low-fat ricotta cheese
- 30 grams Parmesan cheese (grated)
- 5 leaves Fresh basil leaves (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package directions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
Add the minced garlic and sauté for another 1 minute until fragrant.
Pour in the canned crushed tomatoes and stir well. Add the dried basil, dried oregano, salt, black pepper, and red chili flakes. Stir to combine.
Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally until slightly thickened.
Stir in the drained rigatoni pasta and mix until the pasta is fully coated with the sauce.
Turn off the heat and gently fold in the low-fat ricotta cheese until well incorporated.
Serve the pasta in bowls, sprinkled with grated Parmesan cheese and garnished with fresh basil leaves.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 25.1 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
