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