Veggie Lasagna Salad

• 4 ounces thin lasagna noodles or 4 ounces mafalda pasta
• 1 cup broccoli floret
• 1 clove garlic
• 2 tablespoons tomato paste
• 4 tablespoons ricotta cheese
• 1 tablespoon balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded carrot
• 1/2 cup zucchini, quartered and sliced
• 2 cups spinach leaves, stems removed
• 4 ounces shredded asiago cheese

1. Bring a large pot of water to a boil; add pasta and cook according to package directions- in the last minute of cooking, drop in broccoli to blanch.
2. Drain and rinse pasta and broccoli.
3. In a food processor, puree garlic, add tomato paste, ricotta and balsamic vinegar and process; with machine running, pour in olive oil and process until well mixed.
4. Season with salt and pepper.
5. In a large serving bowl, toss pasta with broccoli, carrots, zucchin, spinach leaves and dressing and top with cheese.

thin lasagna noodles, broccoli floret, clove garlic, tomato paste, ricotta cheese, balsamic vinegar, extra virgin olive oil, salt, black pepper, shredded carrot, zucchini, spinach leaves, asiago cheese

Taken from www.food.com/recipe/veggie-lasagna-salad-71279 (may not work)