Ziti With Ricotta And Vegetables Recipe
Ingredients
| 8 ounces dried ziti or penne pasta | ||
| Broccoli florets | 2 1/2 Cup (16 tbs) | |
| 1 1/2 cups asparagus or green beans cut into 1-inch pieces | ||
| Ripe tomatoes | 2 Large | |
| 1 cup light ricotta cheese | ||
| 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed | ||
| 1 teaspoon dried | 4 Teaspoon, crushed | |
| Balsamic vinegar | 4 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Parmesan and romano cheese | 2 Tablespoon, grated | |
Directions
Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus the last 3 minutes of cooking; drain.
Return pasta mixture to saucepan; cover and keep warm.
Meanwhile, place a fine-mesh sieve over a large bowl.
Cut tomatoes in half; squeeze seeds and juice into sieve.
Using the back of a spoon, press seeds to extract juice.
Reserve tomatoes and juice; discard seeds.
Add ricotta cheese, basil, thyme, vinegar, oil, salt, pepper, and garlic to tomato juice in bowl; mix well.
Chop the reserved tomatoes; stir into ricotta mixture.
Add the cooked pasta mixture to ricotta mixture; toss to combine.
Return pasta mixture to saucepan; cover and keep warm.
Meanwhile, place a fine-mesh sieve over a large bowl.
Cut tomatoes in half; squeeze seeds and juice into sieve.
Using the back of a spoon, press seeds to extract juice.
Reserve tomatoes and juice; discard seeds.
Add ricotta cheese, basil, thyme, vinegar, oil, salt, pepper, and garlic to tomato juice in bowl; mix well.
Chop the reserved tomatoes; stir into ricotta mixture.
Add the cooked pasta mixture to ricotta mixture; toss to combine.
Chef
