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

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Directions

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  • 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; total fat 8g 12% DV; saturated fat 1g; cholesterol 12mg 4% DV; sodium 393mg 16% DV; potassium -1mg; carbohydrates 57g 18% DV; fiber 6g 24% DV; sugar -1g; protein 19g 38% DV; exchange other carbs 4; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.