3 large tomatoes, coarsely chopped
1/2 cup chopped fresh basil or parsley
2 Tbs olive oil
2 Tbs balsamic vinegar or red wine vinegar
2 Tbs thinly sliced green onions
1/2 tsp salt
1/4 tsp ground black pepper
1/2 box penne pasta, uncooked 8 ounces
1 cup nonfat ricotta cheese


In large bowl, combine tomatoes with basil, olive oil, vinegar, green onions, salt and pepper. Set aside.
In large saucepan, over high heat, cook pasta according to package directions.
Drain pasta; return to saucepan. Add cheese and reserved tomato mixture; stir until cheese melts and forms a creamy sauce. Serve immediately. Garnish with basil and tomato wedges.
Per serving: About 365 calories, 18g protein, 59g carbohydrate, 8g fat, 19% calories from fat, 7mg cholesterol, 316mg sodium, 4g fiber.
Busted by Gail Shermeyer