Getting in your daily servings of vegetables is easy when you feature this bouquet of veggies over pasta.

Source: Midwest Living
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Ingredients

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Directions

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  • Cook pasta according to package directions, adding broccoli and asparagus or beans during the last 3 minutes of cooking.

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  • Meanwhile, place a fine strainer over a large bowl. Cut tomatoes in half; squeeze seeds and juice into strainer. With the back of a spoon, push seeds to extract juice; discard seeds. Add ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper to tomato juice; mix well. Chop tomatoes; stir into ricotta mixture.

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  • Drain pasta and vegetables; add to bowl and toss well. Sprinkle with Parmesan or Romano cheese. If desired, garnish with thyme. Makes 4 servings.

Nutrition Facts

368 calories; 8 g total fat; 1 g saturated fat; 12 mg cholesterol; 393 mg sodium. 57 g carbohydrates; 6 g fiber; 19 g protein; 227 RE vitamin a; 1 mg vitamin c; 141 mg calcium; 5 mg iron;

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