Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Part skim milk ricotta
1/2 c Mozzarella -- grated
1/2 c Romano cheese -- grated
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 Onions -- minced
3 md Carrots -- sliced
2 Celery ribs -- sliced
1/2 lb Spaghetti
1 tb Vegetable oil
1 c Fresh tomatoes -- diced
1/2 c Fresh parsley -- chopped
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 minutes.
Add pasta & oil to large pot of boiling water & cook until pasta is
just tender but still firm to bite, about 5 minutes. 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.
