Pasta & vegetables

Yield: 4 servings

Measure 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

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.

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