Macaroni Primavera with Ricotta Cheese

By bakers_delight85

Ingredients

• 1 Tbsp. olive oil
• 1 cup coarsely chopped button mushrooms
• 2 medium garlic cloves, minced
• 1 1/2 cups low-sodium vegetable broth
• 1/2 to 1 Tbsp. balsamic vinegar, or to taste
• 14.5 ounce can quartered artichoke hearts, rinsed and drained
• 1 cup coarsely chopped tomatoes
• 1 medium zucchini, shredded
• 1 medium yellow squash, shredded
• 1 cup chopped cauliflower
• 1/4 tsp. pepper
• 4 ounces dried whole-wheat elbow macaroni
• 4 ounces nonfat or low-fat ricotta cheese
• 2 ounces shredded or grated Parmesan cheese
• 1/4 cup loosely packed fresh basil, tough stems removed, leaves thinly sliced
• 1/4 cup loosely packed fresh oregano, coarsely chopped

Details

Servings 4

Preparation

Step 1

Heat a large, deep nonstick skillet over medium-high heat. Add the oil and swirl to coat the bottom. Cook the mushrooms and garlic for 3 to 4 minutes, or until the mushrooms are tender.
Pour in the broth and vinegar. Stir in the artichokes, tomatoes, zucchini, yellow squash, cauliflower and pepper. Bring to a simmer.
Stir in the pasta. Reduce the heat and simmer, covered, for 10 minutes, or until the pasta is tender. Reduce the heat to low and cook, uncovered, for 1 to 2 minutes to cool the mixture slightly, stirring constantly.
Stir in the ricotta cheese, Parmesan, basil and oregano. Cook for 1 to 2 minutes, or until the cheeses are melted, stirring occasionally.
Per serving: 285 calories, 8g fat, 13mg cholesterol, 493mg sodium, 38g carb, 6g fiber, 18g protein