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Title: Pasta & Vegetables
Categories: Italian Pasta
Yield: 4 Servings

1cPart Skim Milk Ricotta
1/2cGrated Mozzarella
1/2cGrated Romano Cheese
3 Egg Whites (Optional)
1/2tsDried Thyme
1/2tsDried Oregano
1/8tsGarlic Powder
  Salt & Pepper
2cBroccoli Florets
1cMinced Onions
3mdCarrots Sliced
2 Celery Stalks Sliced
1/2lbSpaghetti
1tbVegetable Oil
1cDiced Fresh Tomatoes
1/2cChopped 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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