Pasta with Ricotta and Vegetables

The first time I had this, I liked it. I've tried it a couple of times since and haven't been impressed - but maybe that's because I haven't used fresh herbs.

Cook 8 oz. pasta, adding these veggies for the last 3 minutes of boiling:

2 1/2 c. chopped fresh broccoli

1 1/2 c. fresh asparagus or green beans in 1 inch pieces

Using a fine strainer over a separate large bowl, cut 2 tomatoes in half and squeeze seeds and juice contents into strainer, then use the back of a spoon to push the juice off of the seeds; finally chop tomatoes and add these to the mixture at the end.

in the large bowl, add the following:

1 c. light ricotta cheese

1/4 c. snipped fresh basil

4 t. snipped fresh thyme

4 t. balsamic vinegar

1 T. olive oil

1 clove of garlic, minced

1/2 t. salt

1/2 t. pepper

(don't forget the chopped tomatoes)

Toss pasta and vegetables with cheese and tomato mixture, sprinkle with parmesean and garnish with thyme