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Whole-wheat pasta with ricotta and vegetables Recipe


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     Whole-wheat pasta with ricotta and vegetables

Category   Entrees - Maindishes
Sub Category   None

8 oz dried whole wheat or whole grain penne pasta
2 1/2 cups broccoli florets
1 1/2 cups aspargus or green beans cut into 1-in. pieces
1 cup ricotta cheese
1/4 cup snipped fresh thyme or 1 tsp dried thyme, crushed
4 tsp balsamic vinegar
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/2 tsp black pepper
2 large ripe tomatoes, seeded and chopped
2 tbsp grated parmesean or romano cheese

Cook pasta according to package directions, omitting any oil or salt.
Add broccoli florets and aspargus or green beans during the last 3 minutes of cookking; drain.
In large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and pepper.
Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each servung with grated cheese; serving immediately.

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