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Penne with Ricotta and Summer Vegetables

Makes: 4 servings
Start to Finish 30 mins
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)
  • 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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