Ziti with Ricotta and Vegetables
  • Servings: 4
  • 8 oz. dried ziti or penne pasta
  • 2-1/2 c. broccoli florets
  • 1-1/2 c. aspargus or green beans
  • cut into 1-inch pieces
  • 2 large ripe tomatoes
  • 1 c. light ricotta cheese
  • 1/4 c. snipped fresh basil or
  • 1 Tblsp. dried basil, crushed
  • 4 tsp. snipped fresh thyme or
  • 1 tsp. dried thyme, crushed
  • 4 tsp. balsamic vinegar
  • 1 Tblsp. olive oil
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tblsp. grated Parmesan or Romano
  • cheese
  1. cheese
  2. Cook pasta according to pkg. directions, omitting any oil or salt and adding broccoli and aspargus or green beans during the last 3 minutes of cooking;
  3. drain. Meanwhile, place a fine strainer over a large bowl. Cut tomatoes in half; squeeze seeds and juice into strainer.
  4. With the back of a spoon, press on seeds to extract juice; dicard seeds, reserving tomatoes. Add ricotta cheese, basil, thyme,
  5. vinegar, oil, garlic, salt and pepper to tomato juice in bowl; mix well. Chop reserved tomatoes; stir into ricotta mixture. Toss
  6. to combine. Add hot cooked pasta and vegetables to ricotta mixture. Toss to combine. Sprinkle
  7. each serving with grated cheese; serve immediately.
  8. Makes 4 main dish servings.