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Ziti with Ricotta and Vegetables
Ingredients
-
8
ounces dried ziti or penne pasta
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2 1/2
cups broccoli florets
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1 1/2
cups asparagus or green beans cut into 1-inch pieces
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2
large ripe tomatoes
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1
cup light ricotta cheese
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1/4
cup snipped fresh basil or 1 tablespoon dried basil, crushed
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4
teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
-
4
teaspoons balsamic vinegar
-
1
tablespoon olive oil
-
1
clove garlic, minced
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1/2
teaspoon salt
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1/2
teaspoon freshly ground black pepper
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2
tablespoons grated Parmesan or Romano cheese
Directions
1. Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus or green beans 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 on seeds to extract juice; discard seeds, reserving tomatoes.
3. Add ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper to tomato juice in bowl; mix well. Chop reserved tomatoes; stir into ricotta mixture. Add hot cooked pasta and vegetables to ricotta mixture. Toss to combine. Sprinkle each serving with Parmesan cheese; serve immediately. Makes 4 main-dish servings.
Nutrition Facts
(Ziti with Ricotta and Vegetables)
- Servings Per Recipe 4,
- Calories 368,
- Protein (gm) 19,
- Carbohydrate (gm) 57,
- Fat, total (gm) 8,
- Cholesterol (mg) 12,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 6,
- Sodium (mg) 393,
- Percent Daily Values are based on a 2,000 calorie diet
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