Recipe type: Cooking for One or Two, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
4 ounces dried penne or cut ziti pasta (about one cup uncooked)
2 cups assorted summer vegetables (such as peas, broccoli florets, spinach, asparagus or green beans cut into 1-inch pieces)
1 cup halved cherry tomatoes
½ cup part skim ricotta cheese
¼ cup chopped fresh basil
2 teaspoons balsamic vinegar
2 teaspoons olive oil
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely shredded Parmesan or Romano cheese
Instructions
Cook pasta according to package directions, adding the 2 cups summer vegetables (not including the tomatoes) the last 3 minutes of cooking; drain and keep warm.
Stir the tomatoes, ricotta cheese, basil, vinegar, oil, garlic, salt, and black pepper into the pasta mixture and toss gently to coat.
To serve, spoon the pasta mixture onto a serving platter. Sprinkle with Parmesan cheese. Makes 2 servings.
Recipe by In Good Taste at https://ingoodtaste.kitchen/baby-penne-summer-vegetables/