Pasta And Vegetables

• 1 c. part skim milk Ricotta
• 1/2 c. grated Mozzarella
• 1/2 c. grated Romano cheese
• 3 egg whites (optional)
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/8 tsp. garlic powder
• salt and pepper
• 2 c. broccoli florets
• 1 c. minced onions
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1/2 lb. spaghetti
• 1 Tbsp. vegetable oil
• 1 c. diced fresh tomatoes
• 1/2 c. chopped fresh parsley

1. Combine cheeses, egg whites, thyme, oregano, garlic powder, salt and pepper in medium bowl.
2. Set aside.
3. Steam broccoli, onions, carrots and celery until broccoli is crisp-tender, about 5 minutes.
4. Add pasta and oil to large pot of boiling water and cook until pasta is just tender, but still firm to bite, about 5 minutes.
5. Drain.
6. Return to pot.
7. Add steamed vegetables and toss. Add cheese mixture and toss.
8. Transfer to serving bowl.
9. Spoon tomatoes in center of pasta.
10. Garnish edges with parsley.
11. Yield: 4 servings.

milk, mozzarella, romano cheese, egg whites, thyme, oregano, garlic powder, salt, broccoli florets, onions, carrots, celery stalks, spaghetti, vegetable oil, tomatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526919 (may not work)