Ingredients

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

Method

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.

Cooks Comments and Tips

.