Low Fat Tortellini with Tomato Sauce
Indulge in a hearty yet health-conscious meal with this Low Fat Tortellini with Tomato Sauce recipe, perfect for busy weeknights or a comforting weekend dinner. Featuring tender, ricotta-filled tortellini paired with a vibrant homemade tomato sauce, this dish is big on flavor yet light on calories. The sauce combines aromatic sautéed onions and garlic with crushed tomatoes, a splash of vegetable broth, and fragrant herbs like basil and oregano to create an irresistible depth of flavor. Ready in just 30 minutes, this recipe is easy to prepare without compromising on taste or nutrition. Garnish with fresh parsley and a sprinkle of Parmesan cheese for an elegant touch, and serve warm to savor every bite of this wholesome Italian-inspired dish. Ideal for anyone seeking a delicious low-fat pasta recipe, it’s sure to become a household favorite!
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Recipe Information
Ingredients
- 12 oz low-fat ricotta-filled tortellini
- 1 tsp olive oil
- 0.5 cup yellow onion, diced
- 2 cloves garlic, minced
- 15 oz canned crushed tomatoes, no salt added
- 0.5 cup low-sodium vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 2 tbsp fresh parsley, chopped
- 2 tbsp grated Parmesan cheese (optional for garnishing)
Instructions
Bring a large pot of water to a boil. Add the low-fat ricotta-filled tortellini and cook according to the package instructions, approximately 8-10 minutes. Reserve 1/4 cup of the pasta water and then drain the tortellini. Set aside.
While the tortellini cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the canned crushed tomatoes, low-sodium vegetable broth, dried basil, dried oregano, and crushed red pepper flakes (if using) to the skillet. Stir to combine.
Season the sauce with salt and ground black pepper. Simmer the sauce over low heat for 10 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning as needed. If the sauce is too thick, add a small amount of the reserved pasta water to thin it out.
Once the sauce is ready, gently toss the cooked tortellini in the skillet to coat them evenly with the tomato sauce.
Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese.
Serve warm and enjoy your low-fat tortellini with tomato sauce!
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 26.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1908 mg | 41% | |
*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.
