Penne With Ricotta & Summer Vegetables for 2 B-H-G

Name: Penne With Ricotta & Summer Vegetables for 2 B-H-G
Prep time: 25 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 4 ounces dry penne pasta or 4 ounces cut ziti pasta; 2 cups assorted summer vegetables (such as broccoli flowerets, asparagus or green beans cut into 1-inch pieces, quartered pattypan squa); 1 large ripe tomatoes; 1/2 cup light ricotta cheese; 2 tablespoons snipped fresh basil; 2 teaspoons snipped fresh thyme; 2 teaspoons balsamic vinegar; 2 teaspoons olive oil; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 tablespoon finely shredded parmesan cheese or 1 tablespoon romano cheese

Submitted by Nana Lee

"This sounded so delicious and so easy I had to share it. Especially for those of use who are alone or a twosome. Total start to finish time is 25 minutes. Source: Better Homes and Gardens http://www.bhg.com"

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Ready In:: 25mins
Ingredients:: 12
Serves:: 2

ingredients

4 ounces dry penne pasta or 4 ounces cut ziti pasta
2 cups assorted summer vegetables (such as broccoli flowerets, asparagus or green beans cut into 1-inch pieces, quartered pattypan squa)
1 large ripe tomatoes
¹⁄₂ cup light ricotta cheese
2 tablespoons snipped fresh basil
2 teaspoons snipped fresh thyme
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1 garlic clove, minced
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
1 tablespoon finely shredded parmesan cheese or 1 tablespoon romano cheese

directions

Cook pasta according to package directions, adding the 2 cups vegetables the last 3 minutes of cooking; drain and keep warm.
Meanwhile, place a fine strainer over a large bowl. Cut tomato in half; squeeze seeds and juice into strainer; set tomato halves aside. Using the back of a spoon, press the seeds to extract juice; discard seeds.
Stir the ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and black pepper into the tomato juice in bowl. Coarsely chop the tomato halves; stir into ricotta mixture. Add the pasta mixture to ricotta mixture; toss gently to coat.
To serve, spoon the pasta mixture onto a serving platter. Sprinkle with Parmesan cheese.

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RECIPE SUBMITTED BY

Nana Lee

212

<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>

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