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Ziti with Ricotta and Vegetables




Source of Recipe


Better Homes & Gardens


List of Ingredients




• 8 ounces dried cut ziti or penne pasta
• 2-1/2 cups broccoli florets
• 1-1/2 cups asparagus or green beans cut into 1-inch pieces
• 2 large ripe tomatoes
• 1 cup light ricotta cheese
• 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
• 4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 4 teaspoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, minced
• 2 tablespoons grated Parmesan or Romano cheese


Recipe



1. Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus the last 3 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.
2. Meanwhile, place a fine-mesh sieve over a large bowl. Cut tomatoes in half; squeeze seeds and juice into sieve. Using the back of a spoon, press on seeds to extract juice. Reserve tomatoes; discard seeds.
3. Add ricotta cheese, basil, thyme, vinegar, oil, salt, black pepper, and garlic to tomato juice in bowl; mix well. Chop the reserved tomatoes; stir into ricotta mixture. Add the cooked pasta mixture to ricotta mixture; toss to combine. Serve immediately. Sprinkle each serving with Parmesan cheese. Makes 4 servings.