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

• 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
• 12 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
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 tablespoon finely shredded parmesan cheese or 1 tablespoon 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.
3. Cut tomato in half; squeeze seeds and juice into strainer; set tomato halves aside.
4. Using the back of a spoon, press the seeds to extract juice; discard seeds.
5. Stir the ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and black pepper into the tomato juice in bowl.
6. Coarsely chop the tomato halves; stir into ricotta mixture.
7. Add the pasta mixture to ricotta mixture; toss gently to coat.
8. To serve, spoon the pasta mixture onto a serving platter.
9. Sprinkle with Parmesan cheese.

penne pasta, summer vegetables, tomatoes, light ricotta cheese, fresh basil, thyme, balsamic vinegar, olive oil, garlic, salt, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/penne-with-ricotta-summer-vegetables-for-2-b-h-g-169408 (may not work)