Whole Wheat Pasta with Ricotta and Vegetables
- Number of Servings: 4
Ingredients
8 ounces dried whole wheat or whole-grain penne pasta2 1/2 cups broccoli florets1 1/2 cups asparagus or green beans cut into 1-inch pieces1 cup light ricotta cheese1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed4 teaspoons balsamic vinegar1 tablespoon olive oil1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 large ripe tomatoes, seeded and chopped2 tablespoons grated Parmesan or Romano cheese
1. Cook pasta according to package directions, omitting any oil or salt.
2. Add broccoli florets and asparagus or green beans during the last 3 minutes of cooking; drain.
3. In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and freshly ground pepper.
4. Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately.
Serving Size: Makes: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CECSAV.
2. Add broccoli florets and asparagus or green beans during the last 3 minutes of cooking; drain.
3. In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and freshly ground pepper.
4. Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately.
Serving Size: Makes: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CECSAV.
Nutritional Info Amount Per Serving
- Calories: 335.5
- Total Fat: 8.6 g
- Cholesterol: 2.0 mg
- Sodium: 70.2 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 9.5 g
- Protein: 15.7 g
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