Wednesday, January 18, 2012

Pasta with Ricotta and Veggies

This is a great recipe that's easily adaptable for using up any veggies you have in the fridge.
This time around I made it with broccoli, green beans, yellow pepper, thyme, and chives.
But you can use just about any mix of veggies and herbs your heart desires.

And it's nice and light - good for all those healthy New Years resolutions we're already forgetting about. 

Pasta with Ricotta and Veggies
Makes 4 servings

8 oz dried penne or ziti
2 1/2 cups fresh broccoli flowerets
1 1/2 cups 1-inch pieces fresh asparagus or green beans
2 large ripe tomatoes
1 cup light ricotta cheese
1/4 cup shredded 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 pepper
2 Tablespoons grated Parmesan

Heat a pot of salted water to boiling.  Cook pasta as directed.
Add broccoli, asparagus, and/or beans during the last 3 minutes of cooking.

Meanwhile, place a fine strainer over a bowl.  
Cut tomatoes in half.  Squeeze seeds and juice into strainer.  
Press with the back of a spoon to get juices out.  Discard the seeds.  
Add ricotta, basil, thyme, vinegar, oil, garlic, salt and pepper to the tomato juice.  Mix well.  
Chop the tomatoes and add to the mixture.

Drain pasta and veggies.  Add the ricotta mixture and toss well.  Sprinkle with Parmesan.

Nutrition:  368 cal, 8g fat, 12 mg chol, 393 mg sodium, 57g carbs, 6g fiber, 19g proteins



  1. Mmm. You are speaking my love language. Veggies and noodles and cheese! :) This looks great. Tonight I'm trying a asparagus and mushroom risotto where the risotto is made from quinoa instead of rice.