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Penne with Ricotta and Summer Vegetables
- 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)
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.
- Servings Per Recipe 4,
- cal. (kcal) 357,
- Fat, total (g) 9,
- chol. (mg) 17,
- sat. fat (g) 2,
- carb. (g) 55,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 9,
- pro. (g) 16,
- sodium (mg) 407,
- Potassium (mg) 447,
- calcium (mg) 182,
- iron (mg) 5,
- Vegetables () 2,
- Starch () 3,
- Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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