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.