Ricotta and Tomato Pasta with Fresh Basil

Inspired by a yearning for sunshine on a rainy spring day. This dish will be taken to the next level with a REAL summer tomato. {Photo taken back when Ziggy was a wee one.}

What you'll need:
1/2# pasta
1 c ricotta cheese
4 c fresh veggies, any variety (think broccoli, summer squash, asparagus, spinach...)
2 large, ripe tomatoes (Use your sense of SMELL to choose fruit with more flavor--especially out of season.)
1/4 cup basil (this is a good time of year to invest in a plant that will provide you with goodness all season)
few snips fresh thyme, if you have it
4 tsp balsamic vinegar
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground pepper
grated parmesan
Olive oil

Bring a pot of salted water to a boil for the pasta.

Sautee garlic and thyme in a large pan with a drizzle of olive oil. Once lightly brown, add veggies and some more olive oil.

Meanwhile, dice tomatoes. Mash in a bowl with a potato masher. Add ricotta, basil, balsamic, salt and pepper. 

Cook pasta. 

Prepare a large bowl with ricotta mixture, cooked veggies. Drain pasta and add immediately, stirring to mix. Serve hot, or chill for a creamy side or quick lunch. 

Bangerang.

Serves 3-4 (or 3 adults and 1 baby)