Pasta with Ricotta and Vegetables
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Loading ...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.
Other Suggested Recipes:
- Pasta with Roasted Tomatoes
- Bow Ties and Ricotta Bake
- Roasted Mushrooms and Mixed Vegetables with Pasta
- Pasta with Eggplant Sauce
- Angel Hair Pasta with Asparagus and Cherry Tomatoes
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 368 | 8 | 1 | 19 | 6 | 393 | 57 | 7 |
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.