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Pasta with Ricotta and Vegetables Recipe


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     Pasta with Ricotta and Vegetables

Category   Entrees - Maindishes
Sub Category   None
Servings   4

8 ounces 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
2 large ripe tomatoes
1 cup light ricotta cheese
1/4 cup snipped 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 black pepper
2 tablespoons grated Parmesan or Romano cheese
Fresh thyme

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
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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