| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Italian | Italian, Pasta | 4 | Servings |
INGREDIENTS
| 1 | c | Part Skim Milk Ricotta |
| 1/2 | c | Grated Mozzarella |
| 1/2 | c | Grated Romano Cheese |
| 3 | Egg Whites, Optional | |
| 1/2 | t | Dried Thyme |
| 1/2 | t | Dried Oregano |
| 1/8 | t | Garlic Powder |
| Salt & Pepper | ||
| 2 | c | Broccoli Florets |
| 1 | c | Minced Onions |
| 3 | Carrots Sliced | |
| 2 | Celery Stalks Sliced | |
| 1/2 | lb | Spaghetti |
| 1 | T | Vegetable Oil |
| 1 | c | Diced Fresh Tomatoes |
| 1/2 | c | Chopped Fresh Parsley |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 653
Calories From Fat: 242
Total Fat: 27.5g
Cholesterol: 88.6mg
Sodium: 1045.8mg
Potassium: 729.4mg
Carbohydrates: 60.2g
Fiber: 5.1g
Sugar: 8.3g
Protein: 40.9g