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Pasta & Vegetables Recipe
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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 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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