Whole Wheat Pasta with Ricotta and Vegetables
Lisa Petlev
From Fitness Magazine’s 7 Fat-Fighting Dinners
ingredients
- 8 ounces dried whole wheat or whole-grain penne pasta
- 2 1/2 cups broccoli florets
- 1 1/2 cups asparagus or green beans cut into 1-inch pieces
- 1 cup light ricotta cheese
- 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
- 4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 4 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large ripe tomatoes, seeded and chopped
- 2 tablespoons grated Parmesan or Romano cheese
directions
- 1
Cook pasta according to package directions, omitting any oil or salt.
- 2
Add broccoli florets and asparagus or green beans during the last 3 minutes of cooking; drain.
- 3
In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and freshly ground pepper.
- 4
Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately.
notes
Nutrition facts per serving: 361 calories, 16g protein, 55g carbohydrates, 9g fat (2g saturated), 7g fiber
Source: Lisa Petlev
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