Pasta & Vegetablesitalian, pasta 1 cup Part Skim Milk Ricotta 2 cup Broccoli Florets 1/2 cup Grated Mozzarella 1 cup Minced Onions 1/2 cup Grated Romano Cheese 3 md Carrots Sliced 3 Egg Whites (Optional) 2 Celery Stalks Sliced 1/2 teaspoon Dried Thyme 1/2 pound Spaghetti 1/2 teaspoon Dried Oregano 1 tablespoon Vegetable Oil 1/8 teaspoon Garlic Powder 1 cup Diced Fresh Tomatoes Salt & Pepper 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. |
