Pasta & 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 & 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 & 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.

Source:
Sunset's Trattoria: Best of Casual Italian Cooking (1995)

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