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

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