Pasta Primavera

• 1/2 c. evaporated skim milk
• 1 egg
• 1/4 c. part skim Ricotta cheese
• 1 Tbsp. reduced-calorie margarine (tub)
• 1 garlic clove, minced
• 1 oz. grated Parmesan or Romano cheese
• 1/8 tsp. each: basil leaves and oregano leaves
• dash of pepper
• 1/3 c. each: cooked broccoli florets, cauliflower florets and sliced carrot
• 1/2 c. cooked linguine or fettucine (hot)

1. In blender container, combine milk, egg and Ricotta cheese and process until smooth, scraping down sides of container as necessary; set aside.
2. In 10-inch nonstick skillet, heat margarine over medium heat until bubbly and hot.
3. Add garlic and saute until softened, about 1 minute.
4. Reduce heat to low and add egg mixture, Parmesan (or Romano) cheese, basil, oregano and pepper.
5. Cook, stirring constantly, until sauce is thickened, 3 to 5 minutes (do not boil).
6. Add broccoli, cauliflower and carrot to sauce and cook, stirring constantly, until vegetables are heated through, about 1 minute.
7. Arrange pasta on serving platter and top with vegetable-cheese mixture.

milk, egg, ricotta cheese, margarine, garlic, romano cheese, basil, pepper, broccoli florets, fettucine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547501 (may not work)