Pasta & Vegetablesitalian, pasta 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. |
