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Ingredients

• 4 ounces  dried penne or cut ziti pasta
• 2 cups  assorted summer vegetables (such as broccoli flowerets, asparagus or green beans cut into 1-inch pieces, and/or quartered pattypan squash)
• 1   large ripe tomato
• 1/2 cup  light ricotta cheese
• 2 tablespoons  snipped fresh basil
• 2 teaspoons  snipped fresh thyme
• 2 teaspoons  balsamic vinegar
• 2 teaspoons  olive oil
• 1   clove garlic, minced
• 1/4 teaspoon  salt
• 1/4 teaspoon  freshly ground black pepper
• 1 tablespoon  finely shredded Parmesan or Romano cheese

Description

For This Vegetarian Pasta Recipe, Pick Whichever Vegetables Are At Their Peak--from Either Garden Or Market.

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