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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncespenne or ziti2 ½cupsfresh broccoli florets1 ½cups1-inch pieces fresh asparagus or green beans2largeripe tomatoes1cuplight ricotta cheese¼cupchopped fresh basil4teaspoonschopped fresh thyme4teaspoonsbalsamic vinegar1tablespoonolive oil1clovegarlic, minced½teaspoonsalt½teaspoonfreshly ground pepper2tablespoonsgrated Parmesan cheese1leafBasil sprigs
Cook Mode(Keep screen awake)
Ingredients
8ouncespenne or ziti
2 ½cupsfresh broccoli florets
1 ½cups1-inch pieces fresh asparagus or green beans
2largeripe tomatoes
1cuplight ricotta cheese
¼cupchopped fresh basil
4teaspoonschopped fresh thyme
4teaspoonsbalsamic vinegar
1tablespoonolive oil
1clovegarlic, minced
½teaspoonsalt
½teaspoonfreshly ground pepper
2tablespoonsgrated Parmesan cheese
1leafBasil sprigs
DirectionsCook 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.Originally appeared: Diabetic Living Magazine
Directions
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.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)368Calories8gFat57gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
