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SharePenne with Ricotta and Summer Vegetables
Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- Calories: 252
- Protein(gm): 17
- Carbohydrate(gm): 27
- Fat, total(gm): 9
- Cholesterol(mg): 33
- Saturated fat(gm): 3
- Monosaturated fat(gm): 4
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 4
- Sugar, total(gm): 9
- Vitamin A(IU): 1361
- Vitamin C(mg): 73
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 2
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 169
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 466
- Potassium(mg): 549
- Calcium(DV %): 384
- Iron(DV %): 2
- Vegetables(d.e): 1
- Starch(d.e): 2
- Lean Meat(d.e): 2
- Fat(d.e): 2
Diabetic Exchanges
- 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.
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