Veggie lasagna salad

Submitted by Hey Jude

"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: 25mins
• Ingredients: 13
• 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.