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.