Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Part Skim Milk Ricotta |
| ½ cup | Grated Mozzarella |
| ½ cup | Grated Romano Cheese |
| 3 \N | Egg Whites (Optional) |
| ½ teaspoon | Dried Thyme |
| ½ teaspoon | Dried Oregano |
| ⅛ teaspoon | Garlic Powder |
| \N \N | Salt & Pepper |
| 2 cups | Broccoli Florets |
| 1 cup | Minced Onions |
| 3 mediums | Carrots Sliced |
| 2 \N | 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.