Ingredients:
- 2 cups assorted summer vegetables (such as broccoli flowerets , asparagus or green beans cut into 1-inch pieces, quartered pattypan squa)
Directions:
- Cook pasta according to package directions, adding the 2 cups vegetables the last 3 minutes of cooking; drain and keep warm.
- 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.
- 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.
- To serve, spoon the pasta mixture onto a serving platter. Sprinkle with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 951.35 Kcal (3983 kJ) | ||
| Calories from fat | 333.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.01g | 57% | |
|---|---|---|---|
| Cholesterol | 33.17mg | 11% | |
| Sodium | 14199.84mg | 592% | |
| Potassium | 311.19mg | 7% | |
| Total Carbs | 185.15g | 62% | |
| Sugars | 26.21g | 105% | |
| Dietary Fiber | 24.95g | 100% | |
| Protein | 32.65g | 65% | |
| Vitamin C | 15mg | 25% | |
| Iron | 0.4mg | 2% | |
| Calcium | 181.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 204.99 Kcal (858 kJ) | ||
| Calories from fat | 71.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 57% | |
|---|---|---|---|
| Cholesterol | 7.15mg | 11% | |
| Sodium | 3059.73mg | 592% | |
| Potassium | 67.05mg | 7% | |
| Total Carbs | 39.9g | 62% | |
| Sugars | 5.65g | 105% | |
| Dietary Fiber | 5.38g | 100% | |
| Protein | 7.03g | 65% | |
| Vitamin C | 3.2mg | 25% | |
| Iron | 0.1mg | 2% | |
| Calcium | 39.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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