Shelly's Recipe

VEGETABLE ZITI MEDLEY

Category: Pasta

1 each red, green and yellow bell pepper, cut in half lengthwise, seeds and membrane discarded
3/4 lb fresh asparagus, tough ends removed and cut into 1 inch pieces
2 cloves garlic, minced
1 tbsp lemon juice
3/4 cup ricotta cheese and plain nonfat yogurt
6 oz ziti pasta, cooked al dente
1/4 cup grated parmesan cheese
2 tbsp toasted pine nuts

Place cut peppers, skin-side up on an ungreased baking sheet, flatten pepper with palm of hand. Broil 5 1/2 inch from heat for 15 to 20 minutes, or until peppers blister and turn dark. Place peppers in ice water for 5 minutes. Peel and discard skins from pepper. Cut into julienne strips and set aside.

Cook asparagus in a small amount of boiling water for 2-3 minutes or until crisp tender. Drain and set aside.

Coat a large skillet with cooking spread over medium high heat. Add pepper strips and garlic; sauté for 2 minutes. Add asparagus and saute for 1 minute. Stir in lemon juice. Remove from heat and set aside.

In a food processor, combine food ricotta and yogurt until smooth. Add ricotta mixture to pepper mixture and fold in cooked pasta. Toss well to combine. Transfer to a serving bowl and sprinkle with parmesan cheese and pine nuts. Serves 6