Penne with Ricotta and Summer Vegetables
Source of Recipe
Provided by Better Homes and Gardens
List of Ingredients
4 ounces dried penne or cut ziti pasta
2 cups assorted summer vegetables (such as broccoli flowerets, asparagus or green beans cut into 1-inch pieces, and/or quartered pattypan squash)
1 large ripe tomato
1/2 cup light ricotta cheese
2 tablespoons snipped fresh basil
2 teaspoons snipped fresh thyme
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely shredded Parmesan or Romano cheese
Recipe
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.
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