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Pasta & vegetables

Yield: 4 Servings

Ingredients:

• 1 c Part Skim Milk Ricotta
• 1/2 c Grated Mozzarella
• 1/2 c Grated Romano Cheese
• 3 Egg Whites (Optional)
• 1/2 ts Dried Thyme
• 1/2 ts Dried Oregano
• 1/8 ts Garlic Powder Salt & Pepper
• 2 c Broccoli Florets
• 1 c Minced Onions
• 3 md Carrots Sliced
• 2 Celery Stalks Sliced
• 1/2 lb Spaghetti
• 1 tb Vegetable Oil
• 1 c Diced Fresh Tomatoes
• 1/2 c Chopped Fresh Parsley

Instructions:

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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