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Italian Recipes - Pasta with Ricotta and Vegetables Recipe

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    Source: www.foodrecipeonline.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, E
    MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 8 ounces dried cut ziti or penne pasta (about 3 cups)

    2. 2 1/2 cups broccoli florets

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

    4. 1 cup ricotta cheese

    5. 1/4 cup snipped fresh basil

    6. 1 tablespoon snipped fresh thyme

    7. 1 tablespoon balsamic vinegar

    8. 1 tablespoon olive oil

    9. 1/2 teaspoon bottled minced garlic (1 clove)

    10. 1/2 teaspoon salt

    11. 1/2 teaspoon black pepper

    12. 1 1/3 cups chopped, seeded red and/or yellow tomatoes

    13. Shaved Parmesan or Romano cheese

    14. Fresh thyme sprigs

    Instructions Jump to Ingredients ↑

    1. Method :

    2. Cook pasta according to package directions, adding green beans (if using) with pasta for the whole cooking time or adding broccoli and asparagus (if using) for the last 3 minutes of cooking. Drain well. Return to hot pan; cover and keep warm.

    3. Meanwhile, in a large bowl combine ricotta cheese, basil, snipped thyme, balsamic vinegar, olive oil, garlic, salt, and pepper. Gently stir in tomatoes.

    4. Add drained pasta mixture to tomato mixture; toss gently to combine. Top with Parmesan cheese. If desired, garnish with thyme sprigs.

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