Pasta with Ricotta & Summer Vegetables

Pasta with Ricotta & Summer Vegetables

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces penne or ziti
  • 2½ cups fresh broccoli florets
  • 1½ cups 1-inch pieces fresh asparagus or green beans
  • 2 large ripe tomatoes
  • 1 cup light ricotta cheese
  • ¼ cup chopped fresh basil
  • 4 teaspoons chopped fresh thyme
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons grated Parmesan cheese
  • Basil sprigs (optional)


  • Prep

  • Ready In

  1. Cook pasta according to package directions, adding broccoli and asparagus (or green beans) during the last 3 minutes of cooking.
  2. 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.
  3. Drain the pasta and vegetables; add to the bowl and toss well. Sprinkle with Parmesan. If desired, garnish with basil sprigs.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 368 calories; 8 g fat(1 g sat); 6 g fiber; 57 g carbohydrates; 19 g protein; 12 mg cholesterol; 393 mg sodium;
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1½ vegetable, 1 lean protein, ½ fat

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