| 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 |
ts |
Dried Thyme |
| 1/2 |
ts |
Dried Oregano |
| 1/8 |
ts |
Garlic Powder |
|
|
Salt & Pepper |
| 2 |
c |
Broccoli Florets |
| 1 |
c |
Minced Onions |
| 3 |
md |
Carrots Sliced |
| 2 |
|
Celery Stalks Sliced |
| 1/2 |
lb |
Spaghetti |
| 1 |
tb |
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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