Ziti with Ricotta and Vegetables
INGREDIENTS
- Servings: 4
- 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
- cheese
DIRECTIONS
- cheese
- 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.