Whole Wheat Pasta with Ricotta and Vegetables
8 ounces dried whole wheat or whole-grain penne pasta
2 1/2 cups broccoli florets
1 1/2 cups asparagus or green beans cut into 1-inch pieces
1 cup light ricotta cheese
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
4 teaspoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large ripe tomatoes, seeded and chopped
2 tablespoons grated Parmesan or Romano cheese
1. Cook pasta according to package directions, omitting any oil or salt.
2. Add broccoli florets and asparagus or green beans during the last 3 minutes of cooking; drain.
3. In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and freshly ground pepper.
4. Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately.
Nutrition facts per serving: 361 calories, 16g protein, 55g carbohydrates, 9g fat (2g saturated), 7g fiber