Penne With Ricotta & Summer Vegetables for 2 B-H-G |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This sounded so delicious and so easy I had to share it. Especially for those of use who are alone or a twosome. Total start to finish time is 25 minutes. Source: Better Homes and Gardens Ingredients:
4 ounces dry penne pasta or 4 ounces cut ziti pasta |
2 cups assorted summer vegetables (such as broccoli flowerets, asparagus or green beans cut into 1-inch pieces, quartered pattypan squa) |
1 large ripe tomato |
1/2 cup light ricotta cheese |
2 tablespoons snipped fresh basil |
2 teaspoons snipped fresh thyme |
2 teaspoons balsamic vinegar |
2 teaspoons olive oil |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 tablespoon finely shredded parmesan cheese or 1 tablespoon romano cheese |
Directions:
1. Cook pasta according to package directions, adding the 2 cups vegetables the last 3 minutes of cooking; drain and keep warm.
2. Meanwhile, place a fine strainer over a large bowl. Cut tomato in half; squeeze seeds and juice into strainer; set tomato halves aside. Using the back of a spoon, press the seeds to extract juice; discard seeds.
3. Stir the ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and black pepper into the tomato juice in bowl. Coarsely chop the tomato halves; stir into ricotta mixture. Add the pasta mixture to ricotta mixture; toss gently to coat.
4. To serve, spoon the pasta mixture onto a serving platter. Sprinkle with Parmesan cheese.
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