Ziti With Ricotta And Vegetables
|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|
|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.