Italian Recipes - Pasta with Ricotta and Vegetables

Ingredients                     

• 8 ounces dried cut ziti or penne pasta (about 3 cups)

• 2 1/2 cups broccoli florets

• 1 1/2 cups 1-inch pieces fresh asparagus or green beans

• 1 cup ricotta cheese

• 1/4 cup snipped fresh basil

• 1 tablespoon snipped fresh thyme

• 1 tablespoon balsamic vinegar

• 1 tablespoon olive oil

• 1/2 teaspoon bottled minced garlic (1 clove)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 1/3 cups chopped, seeded red and/or yellow tomatoes

• Shaved Parmesan or Romano cheese

• Fresh thyme sprigs (optional)

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Method:

1. Cook pasta according to package directions, adding green beans (if using) with pasta for the whole cooking time or adding broccoli and asparagus (if using) for the last 3 minutes of cooking. Drain well. Return to hot pan; cover and keep warm.

2. Meanwhile, in a large bowl combine ricotta cheese, basil, snipped thyme, balsamic vinegar, olive oil, garlic, salt, and pepper. Gently stir in tomatoes.

3. Add drained pasta mixture to tomato mixture; toss gently to combine. Top with Parmesan cheese. If desired, garnish with thyme sprigs.