BLAND PASTA SAUCE RECIPES

PASTA PRIMAVERA SAUCE RECIPE | ALLRECIPES

Pasta Primavera Sauce Recipe | Allrecipes image

This pasta sauce is low-fat but doesn't taste it!

Provided by April

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Vegetarian

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini chunks
½ cup sliced green bell pepper
½ cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaf
1 tablespoon olive oil
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1?½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon white sugar
½ cup water

Steps:

In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

Nutrition Facts : Calories 84.5 calories, CarbohydrateContent 13.8 g, FatContent 2.6 g, FiberContent 3.3 g, ProteinContent 2.8 g, SaturatedFatContent 0.4 g, SodiumContent 975.5 mg, SugarContent 8.1 g

CREAMY RICOTTA PASTA SAUCE | ALLRECIPES

Creamy Ricotta Pasta Sauce | Allrecipes image

A simple marriage of ricotta cheese, egg, and a secret ingredient make for a sauce that's even creamier than those that use heavy cream, which can be a bit too rich and filling. I mean, come on, I'm trying to save room for the tiramisu. Ricotta gives this sauce a cheesy tanginess that we don't get with heavy cream. I love to top this pasta with lots of ricotta salata, a great summer cheese.

Provided by Chef John

Categories World Cuisine European Italian

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 small portions

Number Of Ingredients 8

Ingredients

8 ounces orecchiette pasta
½ cup ricotta cheese
1 large egg
1 teaspoon kosher salt, or more to taste
½ teaspoon freshly ground black pepper
1 lemon, zested
1 pinch cayenne pepper, or to taste
¼ cup pesto, or to taste

Steps:

Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

Nutrition Facts : Calories 296.6 calories, CarbohydrateContent 42.4 g, CholesterolContent 51.5 mg, FatContent 9.4 g, FiberContent 2.6 g, ProteinContent 11.4 g, SaturatedFatContent 2.3 g, SodiumContent 616.7 mg, SugarContent 1.1 g

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