Mom-to-Mom picky eater recipes

Makes: 4 servings

Total Time: 35 minutes

Ingredients:

• 8 oz dried ziti or penne pasta
• 2-1/2 cups broccoli florets
• 1-1/2 cups asparagus or green beans cut into 1-inch pieces
• 2 large ripe tomatoes
• 1 cup light ricotta cheese
• 1/4 cup snipped fresh basil or 1 Tbsp. dried basil, crushed
• 4 tsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
• 4 tsp. balsamic vinegar
• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. grated Parmesan or Romano cheese

Directions:

Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus or green beans the last 3 minutes of cooking; drain. Meanwhile, place a fine strainer over a large bowl. Cut tomatoes in half; squeeze seeds and juice into strainer. With the back of a spoon, press on seeds to extract juice; discard seeds, reserving tomatoes.

Add ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper to tomato juice in bowl; mix well. Chop reserved tomatoes; stir into ricotta mixture. Add hot cooked pasta and vegetables to ricotta mixture. Toss to combine.

Sprinkle each serving with Parmesan or Romano cheese; serve immediately.