Penne with Ricotta and Summer Vegetables

For this versatile pasta dish, choose whatever vegetables are ready to pick from your garden or local farmer's market.

SERVINGS: 2 servings

CARB GRAMS PER SERVING: 27

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Penne with Ricotta and Summer Vegetables

Nutrition Facts Per Serving:

Servings: 2 servings
Calories 252
Total Fat (g) 9
Saturated Fat (g) 3
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 1
Cholesterol (mg) 33
Sodium (mg) 466
Carbohydrate (g) 27
Total Sugar (g) 9
Fiber (g) 4
Protein (g) 17
Vitamin A (DV%) 0
Vitamin C (DV%) 123
Calcium (DV%) 38
Iron (DV%) 13

Diabetic Exchanges

Starch (d.e.) 1.5
Vegetables (d.e.) 1
Lean Meat (d.e.) 1.5
Fat (d.e.) 1.5

4	ounces dried penne or cut ziti pasta
2	cups assorted summer vegetables (such as broccoli flowerets, asparagus or green beans cut into 1-inch pieces, and/or quartered pattypan squash)
1	large ripe tomato
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	clove garlic, minced
1/4	teaspoon salt
1/4	teaspoon freshly ground black pepper
1	tablespoon finely shredded Parmesan or Romano cheese

1. Cook pasta according to package directions, adding the 2 cups vegetables the last 3 minutes of cooking; drain and keep warm.

2. 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.

3. 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.

4. To serve, spoon the pasta mixture onto a serving platter. Sprinkle with Parmesan cheese. Makes 2 servings.