Quick 25-Minute Pasta
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.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 15 min
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
-
Cook pasta in medium saucepan according to package directions or until just tender, about 10 minutes.
-
While pasta is cooking, whisk eggs, ricotta cheese, vegetable seasoning, dry mustard, onion powder and pepper until combined.
-
Drain pasta, then return it to saucepan over medium-low heat.
-
Add egg mixture and vegetables. Stir frequently until mixture thickens slightly and vegetables are heated through, about 5 minutes. Remove from heat.
-
Add cheese and stir until melted. Garnish with basil leaves, if desired.
Notes
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.