Pasta & vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Part Skim Milk Ricotta |
| ½ | cup | Grated Mozzarella |
| ½ | cup | Grated Romano Cheese |
| 3 | Egg Whites (Optional) | |
| ½ | teaspoon | Dried Thyme |
| ½ | teaspoon | Dried Oregano |
| ⅛ | teaspoon | Garlic Powder |
| Salt & Pepper | ||
| 2 | cups | Broccoli Florets |
| 1 | cup | Minced Onions |
| 3 | mediums | Carrots Sliced |
| 2 | Celery Stalks Sliced | |
| ½ | pounds | Spaghetti |
| 1 | tablespoon | Vegetable Oil |
| 1 | cup | Diced Fresh Tomatoes |
| ½ | cup | Chopped Fresh Parsley |
Directions
Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery Until Broccoli Is Crisp-Tender, About 5 Min.
Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is Just Tender But Still Firm To Bite, About 5 Min. Drain. Return To Pot. Add Steamed Vegetables & Toss. Add Cheese Mixture & Toss.
Transfer To Serving Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley.