Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories 357
- 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 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.





