Veggie Lasagna Salad - cooking recipe

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

Preparation

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.
Drain and rinse pasta and broccoli.
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.
Season with salt and pepper.
In a large serving bowl, toss pasta with broccoli, carrots, zucchin, spinach leaves and dressing and top with cheese.