Penne with Steamed Vegetables and Ricotta X

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* Exported from MasterCook *

 

Penne with Steamed Vegetables and Ricotta

 

Recipe By :365 Ways To Cook Pasta--Marie Simmons

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Penne

Side Dish Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium zucchini -- pared and julienned {1/4 x 2 inches}

1 small yellow summer squash -- pared and julienned {1/4 x 2

inches}

1 small carrot -- pared and julienned {1/4 x 2 inches}

4 ounces Chinese snow peas or green beans -- trimmed and cut

into 2-inch lengths, if necessary

1 tablespoon olive oil

1 clove garlic -- crushed

Salt and freshly ground black pepper

8 ounces penne or other tubular pasta

1 15-ounce container ricotta cheese

2 tablespoons fresh lemon juice

1/2 teaspoon grated lemon zest

2 tablespoons chopped Italian flat-leaf parsley

Grated Parmesan cheese

 

1. Steam the vegetables on a rack set over 1 inch simmering water, covered,

until tender, about 5 minutes. Transfer to a bowl, and while still hot, add

the oil, garlic, salt and pepper to taste; toss to blend.

2. Meanwhile, cook pasta in plenty of boiling salted water until al dente, or

firm to the bite, about 10 minutes; drain.

3. In a large bowl, stir ricotta, lemon juice, and zest, and parsley

together. Add the pasta; stir to blend. Add the vegetables; toss. Season to

taste with black pepper and Parmesan.

 

 

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Per serving: 232 Calories (kcal); 17g Total Fat; (65% calories from fat); 13g

Protein; 7g Carbohydrate; 54mg Cholesterol; 97mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

* Kayla