Getting in your daily servings of vegetables is easy when you feature this bouquet of veggies over pasta.
Cook pasta according to package directions, adding broccoli and asparagus or beans during the last 3 minutes of cooking.
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.
Drain pasta and vegetables; add to bowl and toss well. Sprinkle with Parmesan or Romano cheese. If desired, garnish with thyme. Makes 4 servings.