Wednesday, October 27, 2010

Pasta with Ricotta and Vegetables

All I can say is YUMMY and it's great as a left-over too!


8 ounces penne pasta
2 1/2 cups broccoli florets
1 1/2 cups asparagus or green bean, cut into 1-inch pieces
1 cup light ricotta cheese
1/4 cup fresh basil, chopped - or 1 tablespoon dried basil, crushed
1 teaspoon dried thyme, crushed
4 teaspoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large ripe tomatoes, seeded and chopped
2 tablespoons grated parmesan or Romano cheese


Cook pasta according to the package directions, omitting any oil or salt.

Add broccoli florets and asparagus/green beans during the last 3 minutes of cooking; drain.

In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and pepper.

Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately.

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