Penne with Ricotta and Summer Vegetables
For this vegetarian pasta recipe, pick whichever vegetables are at their peak--from either garden or market.
Ingredients
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4 ounces dried penne or cut ziti pasta
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2 cups assorted summer vegetables (such as broccoli flowerets, asparagus or green beans cut into 1-inch pieces, and/or quartered pattypan squash)
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1 large ripe tomato
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1/2 cup light ricotta cheese
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2 tablespoons snipped fresh basil
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2 teaspoons snipped fresh thyme
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2 teaspoons balsamic vinegar
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2 teaspoons olive oil
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1 clove garlic, minced
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon finely shredded Parmesan or Romano cheese
Directions
1.
Cook pasta according to package directions, adding the 2 cups vegetables the last 3 minutes of cooking; drain and keep warm.
2.
Meanwhile, place a fine strainer over a large bowl. Cut tomato in half; squeeze seeds and juice into strainer; set tomato halves aside. Using the back of a spoon, press the seeds to extract juice; discard seeds.
3.
Stir the ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and black pepper into the tomato juice in bowl. Coarsely chop the tomato halves; stir into ricotta mixture. Add the pasta mixture to ricotta mixture; toss gently to coat.
4.
To serve, spoon the pasta mixture onto a serving platter. Sprinkle with Parmesan cheese. Makes 2 servings.
Nutrition information
Calories 252, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 33 mg, Sodium 466 mg, Carbohydrate 27 g, Total Sugar 9 g, Fiber 4 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 123%, Calcium 38%, Iron 13%. Exchanges: Vegetable 1, Starch 1.5, Lean Meat 1.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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