Pasta & vegetables
Yield: 4 servings
Ingredients:
- 1 c Part Skim Milk Ricotta 2 c Broccoli Florets
- 1/2 c Grated Mozzarella 1 c Minced Onions
- 1/2 c Grated Romano Cheese 3 md Carrots Sliced
- 3 Egg Whites (Optional) 2 Celery Stalks Sliced
- 1/2 ts Dried Thyme 1/2 lb Spaghetti
- 1/2 ts Dried Oregano 1 tb Vegetable Oil
- 1/8 ts Garlic Powder 1 c Diced Fresh Tomatoes
Instructions:
Salt & Pepper 1/2 c 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.
