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Pasta with Ricotta and Vegetables

Pasta with Ricotta and Vegetables

recipe ingredients
8 oz. dried penne pasta
2 1/2 cups fresh broccoli florets
1 1/2 cups fresh asparagus or green beans, cut in 1 inch pieces
2 large ripe tomatoes
1 cup light ricotta cheese
1/4 cup shredded basil
4 tsp. snipped fresh thyme
4 tsp. balsamic vinegar
1 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 Tbsp. grated parmesan cheese

recipe directions
Cook pasta according to package directions, adding broccoli and asparagus or beans during the last 3 minutes of cooking. 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 to extract juice; discard seeds. Add ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper to tomatoe juice; mix well. Chop tomatoes; stir into ricotta mixture. Drain pasta and vegetables; add to bowl and toss well. Sprinkle with parmesan or Romano Cheese. If desired, garnish with thyme.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
368 8 1 19 6 393 57 7
  • Nora

    This dish is delicious! My only comment is that you have to drain the pasta REALLY well (I didn’t), so the riccotta mix won’t get thinner (before adding the pasta it was really creamy and tasty). I made it with green beans, and didn’t use fresh thyme.

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