Recipe for Pasta & Vegetables


1 cup part skim milk ricotta
1/2 cup grated mozzarella
1/2 cup grated romano cheese
3 egg whites (optional)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
1 salt & pepper
2 cup broccoli florets
1 cup minced onions
3 medium carrots sliced
2 celery stalks sliced
1/2 lb spaghetti
1 tablespoon vegetable oil
1 cup diced fresh tomatoes
1/2 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.

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