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Ziti with Ricotta and Vegetables

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    Ingredients Jump to Instructions ↓

    1. 8 ounces dried ziti or penne pasta

    2. 2-1/2 cups broccoli florets

    3. 1-1/2 cups asparagus or green beans cut into 1-inch pieces

    4. 2 large ripe tomatoes

    5. 1 cup light ricotta cheese

    6. 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed

    7. 4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed

    8. 4 teaspoons balsamic vinegar

    9. 1 tablespoon olive oil

    10. 1 clove garlic, minced

    11. 1/2 teaspoon salt

    12. 1/2 teaspoon freshly ground black pepper

    13. 2 tablespoons grated Parmesan or Romano cheese

    Instructions Jump to Ingredients ↑

    1. Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus or green beans the last 3 minutes of cooking; drain.

    2. 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; discard seeds, reserving tomatoes.

    3. 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. Add hot cooked pasta and vegetables to ricotta mixture. Toss to combine. Sprinkle each serving with Parmesan cheese; serve immediately. Makes 4 main-dish servings.

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