Penne with Ricotta and Summer Vegetables
- Cook pasta according to package directions, adding broccoli and asparagus or green beans for the last 3 minutes of cooking. Drain.
- Meanwhile, place a fine strainer over a large bowl. Cut tomatoes in half; squeeze seeds and juice into strainer. With the back of a spoon, press seeds against strainer to extract juice; discard seeds. Chop tomatoes. Add ricotta cheese, basil, snipped thyme, balsamic vinegar, oil, garlic, salt, and pepper to tomato juice; mix well. Stir tomatoes into ricotta mixture.
- Add hot pasta-vegetable mixture to ricotta mixture. Toss to coat all ingredients. Divide mixture among 4 dinner plates; sprinkle with Parmesan or Romano cheese. If desired, garnish with basil sprigs.
Nutrition Facts (Penne with Ricotta and Summer Vegetables)
- Per serving:
- 357 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 17 mg chol.,
- 407 mg sodium,
- 55 g carb.,
- 7 g fiber,
- 9 g sugar,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet