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Nutrition Facts
Nutrition facts per serving:
- Calories 357
- Protein(gm)16
- Carbohydrate(gm)55
- Fat, total(gm)9
- Cholesterol(mg)17
- Saturated fat(gm)2
- Monosaturated fat(gm)3
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)7
- Sugar, total(gm)9
- Sodium(mg)407
- Potassium(mg)447
- Calcium(DV %)182
- Iron(DV %)5
- Vegetables()2
- Starch()3
- Lean Meat()1
- Fat()1
Penne with Ricotta and Summer Vegetables
Ingredients
- 8 ounces dried whole wheat or regular penne pasta or ziti
- 2 1/2 cups broccoli flowerets
- 1 1/2 cups cut fresh asparagus or green beans (1-inch pieces)
- 2 large tomatoes
- 1 cup light ricotta cheese
- 1/4 cup snipped fresh basil
- 4 teaspoons snipped fresh thyme
- 4 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan or Romano cheese
- Fresh basil sprigs (optional)
Directions
Cook pasta according to package directions, adding broccoli and asparagus or green beans for 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 seeds against strainer to extract juice; discard seeds. Chop tomatoes. Add ricotta cheese, basil, snipped thyme, balsamic vinegar, oil, garlic, salt, and pepper to tomato juice; mix well. Stir tomatoes into ricotta mixture.
Add hot pasta-vegetable mixture to ricotta mixture. Toss to coat all ingredients. Divide mixture among 4 dinner plates; sprinkle with Parmesan or Romano cheese. If desired, garnish with basil sprigs.
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