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Ziti With Ricotta And Vegetables

Diabetic.Foodie's picture
  Dried ziti/Penne pasta 8 Ounce
  Broccoli florets 2 1⁄2 Cup (40 tbs)
  Asparagus/Green beans 1 1⁄2 Cup (24 tbs), cut into 1-inch pieces
  Ripe tomatoes 2 Large
  Light ricotta cheese 1 Cup (16 tbs)
  Snipped fresh basil/1 tablespoon dried basil, crushed 1⁄4 Cup (4 tbs)
  Snipped fresh thyme/1 teaspoon dried thyme, crushed 4 Teaspoon
  Balsamic vinegar 4 Teaspoon
  Olive oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Grated parmesan cheese/Grated romano cheese 2 Tablespoon

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.

Recipe Summary

Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1525 Calories from Fat 367

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 13.4 g66.8%

Trans Fat 0 g

Cholesterol 82 mg27.3%

Sodium 1840.7 mg76.7%

Total Carbohydrates 229 g76.4%

Dietary Fiber 32.3 g129%

Sugars 43.8 g

Protein 85 g169.4%

Vitamin A 389.1% Vitamin C 834.1%

Calcium 111.5% Iron 100.7%

*Based on a 2000 Calorie diet

Ziti With Ricotta And Vegetables Recipe