Pasta And Vegetables

Recipe Ingredients

1 cup	237ml	Part skim milk ricotta
1/2 cup	118ml	Grated mozzarella
1/2 cup	73g / 2.6oz	Grated romano cheese
3		Egg whites - (optional)
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried oregano
1/8 teaspoon	0.6ml	Garlic powder
		Salt and pepper
2 cups	292g / 10oz	Broccoli florets
1 cup	62g / 2.2oz	Minced onions
3 cups	330g / 11oz	Carrots sliced (medium)
2		Celery stalks sliced
1/2 lb	227g / 8oz	Spaghetti
1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Diced fresh tomatoes
1/2 cup	73g / 2.6oz	Chopped fresh parsley

Recipe Instructions

Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt and Pepper in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots and Celery Until Broccoli Is Crisp-Tender, About 5 Minutes

Add Pasta and Oil To Large Pot Of Boiling Water and Cook Until Pasta Is Just Tender But Still Firm To Bite, About 5 Minutes Drain. Return To Pot.

Add Steamed Vegetables and Toss. Add Cheese Mixture and Toss. Transfer To Serving Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley.

Source:
Jay Solomon / Lean Bean Cuisine (c) 1995

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