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1. Cook pasta according to package directions, adding broccoli and asparagus or beans during the last 3 minutes of cooking.
2. 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, push seeds to extract juice; discard seeds. Add ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper to tomato juice; mix well. Chop tomatoes; stir into ricotta mixture.
3. Drain pasta and vegetables; add to bowl and toss well. Sprinkle with Parmesan or Romano cheese. If desired, garnish with thyme. Makes 4 servings
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Servings Per Recipe- 4
Calories- 368
Protein(gm)- 19
Carbohydrate(gm)- 57
Fat, total(gm)- 8
Cholesterol(mg)- 12
Saturated fat(gm)- 1
Dietary Fiber, total(gm)- 6
Vitamin A(RE)- 227
Vitamin C(mg)- 83
Sodium(mg)- 393
Calcium(DV %)- 141
Iron(DV %)- 5
Diabetic Exchanges
Vegetables(d.e)- 2
Starch(d.e)- 3
Lean Meat(d.e)- 1
Fat(d.e)- 1
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