Ziti with Ricotta and Vegetables
Recipe from Better Homes and Gardens

Fresh vegetables and herbs provide the flavor for this salad recipe, keeping it low fat yet delicious.


Ziti with Ricotta and Vegetables

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Servings: Makes 4 main-dish servings.
Total Time: 25 mins
Related Categories: Asparagus, Broccoli, Healthy Dinner, Healthy Dishes, Heart Healthy, Low Fat Dinners, Vegetarian Pasta
 
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Ingredients
  • 8  ounces
    dried ziti or penne pasta
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  • 2-1/2  cups
    broccoli florets
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  • 1-1/2  cups
    asparagus or green beans cut into 1-inch pieces
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  • 2  large
    ripe tomatoes
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  • 1  cup
    light ricotta cheese
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  • 1/4  cup
    snipped fresh basil or 1 tablespoon dried basil, crushed
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  • 4  teaspoons
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
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  • 4  teaspoons
    balsamic vinegar
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  • 1  tablespoon
    olive oil
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  • 1  clove
    garlic, minced
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  • 1/2  teaspoon
    salt
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  • 1/2  teaspoon
    freshly ground black pepper
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  • 2  tablespoons
    grated Parmesan or Romano cheese
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Directions
1.
Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus or green beans 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 on seeds to extract juice; discard seeds, reserving tomatoes.
3.
Add ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper to tomato juice in bowl; mix well. Chop reserved tomatoes; stir into ricotta mixture. Add hot cooked pasta and vegetables to ricotta mixture. Toss to combine. Sprinkle each serving with Parmesan cheese; serve immediately. Makes 4 main-dish servings.
Nutrition information
Calories 368, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 12 mg, Sodium 393 mg, Carbohydrate 57 g, Fiber 6 g, Protein 19 g. Percent Daily Values are based on a 2,000 calorie diet
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