Penne With Ricotta & Summer Vegetables for 2 B-H-G Recipe

Name: Penne With Ricotta & Summer Vegetables for 2 B-H-G
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tomatoes; ½ 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; ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 tablespoon finely shredded parmesan cheese or 1 tablespoon romano cheese

Servings: persons

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 tomatoes
½ 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
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon finely shredded parmesan cheese or 1 tablespoon romano cheese

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.
3
Cut tomato in half; squeeze seeds and juice into strainer; set tomato halves aside.
4
Using the back of a spoon, press the seeds to extract juice; discard seeds.
5
Stir the ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and black pepper into the tomato juice in bowl.
6
Coarsely chop the tomato halves; stir into ricotta mixture.
7
Add the pasta mixture to ricotta mixture; toss gently to coat.
8
To serve, spoon the pasta mixture onto a serving platter.
9
Sprinkle with Parmesan cheese.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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 tomatoes, ½ cup light ricotta cheese, and more.

Yes, Penne With Ricotta & Summer Vegetables for 2 B-H-G falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne With Ricotta & Summer Vegetables for 2 B-H-G

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