Pasta with Ricotta & Summer Vegetables

Cook pasta according to package directions, adding broccoli and asparagus (or green beans) during the last 3 minutes of cooking.

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.