Ziti with Ricotta and Vegetables
8 oz. dried ziti or penne pasta
2-1/2 c. broccoli florets
1-1/2 c. aspargus or green beans
cut into 1-inch pieces
2 large ripe tomatoes
1 c. light ricotta cheese
1/4 c. snipped fresh basil or
1 Tblsp. dried basil, crushed
4 tsp. snipped fresh thyme or
1 tsp. dried thyme, crushed
4 tsp. balsamic vinegar
1 Tblsp. olive oil
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
2 Tblsp. grated Parmesan or Romano
Cook pasta according to pkg. directions, omitting any oil or salt and adding broccoli and aspargus or green beans during the last 3 minutes of cooking;
drain. 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; dicard seeds, reserving tomatoes. 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. Toss
to combine. Add hot cooked pasta and vegetables to ricotta mixture. Toss to combine. Sprinkle
each serving with grated cheese; serve immediately.
Makes 4 main dish servings.