Penne with Ricotta and Asparagus
- Number of Servings: 4
Ingredients
Whole Wheat Penne (dry), 8 ozAsparagus, fresh, 2 cupRed Ripe Tomatoes, 2 large Ricotta Cheese, part skim milk, 1 cup Balsamic Vinegar, 4 tspExtra Virgin Olive Oil, 1 tbspGarlic, 1 cloveSalt, .5 tspPepper, black, 1 tspBasil, dried 1tspThyme, ground, 1 tsp
Cook Penne according to directions. Cut asparagus spears in 1 inch pieces and add to Penne when three minutes cook time left.
Meanwhile, cut tomatoes in half and drain juice into a large bowl through a strainer to keep seeds out. Once the juice has been drained, discard seeds and chop the tomato halves into pieces and set aside. Combine Ricotta, Vinegar, EVOO, Garlic, salt, pepper, basil, and thyme with the tomato juice. Once thoroughly mixed add in the tomato pieces.
Combine the cooked pasta and asparagus to the sauce and mix thoroughly.
**Notes** Can sprinkle with Parmesan or Romano cheese but will add calories. Original recipe calls for fresh basil (1/4 cup snipped) and fresh thyme (4 tsp snipped).
Number of Servings: 4
Recipe submitted by SparkPeople user KATIE523.
Meanwhile, cut tomatoes in half and drain juice into a large bowl through a strainer to keep seeds out. Once the juice has been drained, discard seeds and chop the tomato halves into pieces and set aside. Combine Ricotta, Vinegar, EVOO, Garlic, salt, pepper, basil, and thyme with the tomato juice. Once thoroughly mixed add in the tomato pieces.
Combine the cooked pasta and asparagus to the sauce and mix thoroughly.
**Notes** Can sprinkle with Parmesan or Romano cheese but will add calories. Original recipe calls for fresh basil (1/4 cup snipped) and fresh thyme (4 tsp snipped).
Number of Servings: 4
Recipe submitted by SparkPeople user KATIE523.
Nutritional Info Amount Per Serving
- Calories: 335.6
- Total Fat: 9.8 g
- Cholesterol: 19.1 mg
- Sodium: 379.3 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 8.7 g
- Protein: 15.5 g
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