Veggie lasagna salad

This is a nice, hearty salad that can be served as a main course for dinner or lunch. Recipe is from the Chicago Sun-Times.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  ounces  thin  lasagna noodles or 4  ounces mafalda pasta
• 1  cup broccoli floret
• 1  clove garlic
• 2  tablespoons tomato paste
• 4  tablespoons ricotta cheese
• 1  tablespoon  balsamic vinegar
• 4  tablespoons extra virgin olive oil
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 cup  shredded carrot
• 1⁄2 cup zucchini, quartered and sliced
• 2  cups  spinach leaves, stems removed
• 4  ounces  shredded asiago cheese

Directions

1. Bring a large pot of water to a boil; add pasta and cook according to package directions- in the last minute of cooking, drop in broccoli to blanch.
2. Drain and rinse pasta and broccoli.
3. In a food processor, puree garlic, add tomato paste, ricotta and balsamic vinegar and process; with machine running, pour in olive oil and process until well mixed.
4. Season with salt and pepper.
5. In a large serving bowl, toss pasta with broccoli, carrots, zucchin, spinach leaves and dressing and top with cheese.