Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories357
- Total Fat (g)9
- Saturated Fat (g)2
- Monounsaturated Fat (g)3
- Polyunsaturated Fat (g)1
- Cholesterol (mg)17
- Sodium (mg)407
- Carbohydrate (g)55
- Total Sugar (g)9
- Fiber (g)7
- Protein (g)16
- Calcium (DV%)18
- Iron (DV%)26
- Starch (d.e.)3
- Vegetables (d.e.)1.5
- Lean Meat (d.e.)1
- Fat (d.e.).5
*Percent Daily Values are base on a 2,000 calorie diet
Penne with Ricotta and Summer Vegetables
Makes:
4 servings
Start to Finish: 30 minutes
Ingredients
- 8 ouncesdried whole wheat or regular penne pasta or ziti
- 2 1/2 cupsbroccoli flowerets
- 1 1/2 cupscut fresh asparagus or green beans (1-inch pieces)
- 2 large tomatoes
- 1 cuplight ricotta cheese
- 1/4 cupsnipped fresh basil
- 4 teaspoonssnipped fresh thyme
- 4 teaspoonsbalsamic vinegar
- 1 tablespoonolive oil
- 1 clove garlic, minced
- 1/2 teaspoonsalt
- 1/2 teaspoonfreshly ground black pepper
- 2 tablespoonsgrated 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.






