So I bet you made some new years resolutions. You want to get healthier, eat better, lose weight, and take better care of yourself. Here’s a recipe to help!
Well if you’re anything like me, then you’re always searching for easy, cheap, and tasty healthy meals to make during the week.
This one is packed with nutrient rich veggies. Don’t shy away just because it contains pasta – we can’t live off of veggies alone. After a few days of eating only veggies and fruit you’ll find me at the grocery store in a starving carb deprived daze filling my cart up with carbs and then eating an entire bag of chex mix on the drive home. Oh, is that just me? Nevermind then.
Nevertheless, this is an easy meal that is full of energy rich veggies. It makes a ton, so I like to make it on a Sunday so that I can have half a week of lunches left over. It’s filling and delicious. Your stomach and brain will thank you.
Whole Wheat Pasta, Veggies, and Ricotta
8 ounces whole wheat penne pasta (I like to get the kind with extra fiber!)
3 cups broccoli florets
2 cups green beans cut into 1-inch pieces
1.5 cup fat-free ricotta cheese
1 tablespoon dried basil (or 1/4 cup fresh if you have it)
1 teaspoon dried thyme
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 large ripe tomatoes, seeded and chopped
2 tablespoons grated Parmesan cheese
1. Cook pasta according to package directions
2. Add broccoli florets and asparagus or green beans during the last 6 minutes of cooking; drain.
3. In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic powder, salt, and pepper.
4. Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese