Refine Search by:

Butterfly Pasta with Cheesy Clouds

Serves 4


  • 1 carrot, peeled and roughly chopped
  • 1/2 zucchini, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons olive oil
  • pinch cinnamon
  • 1 x 700ml bottle tomato passata* or crushed tomatoes
  • 1/2 cup water
  • 300g Australian reduced fat ricotta cheese
  • 300g farfalle (butterfly) pasta
  • 2 tablespoons grated Australian parmesan cheese
  • 1/2 cup shredded basil leaves
  • extra basil leaves, for garnish
Download Recipe (PDF)


  1. 1. Blend vegetables and garlic in a food processor. Heat oil in a heavy based saucepan and add pureed vegetables and cinnamon. Cook over low heat for 2 minutes until softened. Stir in passata and water. Simmer covered for 30 minutes.
  2. 2. Crumble ricotta onto a lined baking tray, bake at 180°C for 15 minutes or until the edges of the ricotta are slightly golden.
  3. 3. Cook pasta in boiling water until al dente, drain and combine with tomato sauce, shredded basil and grated parmesan. Divide between serving bowls and top with extra basil leaves and baked ricotta.

Tips / Handy Hints

Tip: * Tomato passata is also known as “Sugo” or “Italian style cooking sauce” For adults: Try finishing with a few black olives and freshly ground black pepper

Nutritional Information

Nutrients per serve:
Energy (kj) 1848
Protein (g) 20.4
Fat, Total (g) 11.2
Saturated (g) 5.6
Carbohydrates (g) 62.5
Sugars (g) 9.8
Dietry Fibre (g) 3.7
Sodium (mg) 551
Calcium (mg) 254
Iron (mg) 1.1


Join the discussion
RSS Feed