Ingredients

• 8  ounces dried ziti or penne pasta
• 2-1/2  cups broccoli florets
• 1-1/2  cups asparagus or green beans cut into 1-inch pieces
• 2  large ripe tomatoes
• 1  cup light ricotta cheese
• 1/4  cup snipped fresh basil or 1 tablespoon dried basil, crushed
• 4  teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 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

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.