Penne with Ricotta and Summer Vegetables

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  • Makes: 4 servings
  • Start to Finish: 30 mins
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Penne with Ricotta and Summer Vegetables
Ingredients
8
ounces dried whole wheat or regular penne pasta or ziti
2 1/2
cups broccoli flowerets
1 1/2
cups cut fresh asparagus or green beans (1-inch pieces)
2
large tomatoes
1
cup light ricotta cheese
1/4
cup snipped fresh basil
4
teaspoons snipped fresh thyme
4
teaspoons balsamic vinegar
1
tablespoon olive oil
1
clove garlic, minced
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
2
tablespoons grated Parmesan or Romano cheese
 
Fresh basil sprigs (optional)
Directions
  1. Cook pasta according to package directions, adding broccoli and asparagus or green beans for the last 3 minutes of cooking. Drain.
  2. 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.
  3. 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
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