Getting in your daily servings of vegetables is easy when you feature this veggie-loaded pasta recipe. It's full of broccoli, asparagus, and tomatoes and a creamy ricotta-tomato sauce--you'll be amazed that it takes just 25 minutes to prepare. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Cook pasta according to package directions, adding broccoli and asparagus (or green 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 the strainer. With the back of a spoon, push the seeds to extract the juice; discard the seeds. Add ricotta cheese, basil, thyme, vinegar, olive oil, garlic, salt, and pepper to the tomato juice; mix well. Chop the tomatoes; stir into the ricotta mixture.

  • Drain the pasta and vegetables; add to the bowl and toss well. Sprinkle with Parmesan. If desired, garnish with basil sprigs.

Nutrition Facts

368 calories; 8 g total fat; 1 g saturated fat; 12 mg cholesterol; 393 mg sodium. 57 g carbohydrates; 6 g fiber; 19 g protein;