Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Part Skim Milk Ricotta 2 c Broccoli Florets
1/2 c Grated Mozzarella 1 c Minced Onions
1/2 c Grated Romano Cheese 3 md Carrots Sliced
3 Egg Whites (Optional) 2 Celery Stalks Sliced
1/2 ts Dried Thyme 1/2 lb Spaghetti
1/2 ts Dried Oregano 1 tb Vegetable Oil
1/8 ts Garlic Powder 1 c Diced Fresh Tomatoes
Salt and Pepper 1/2 c Chopped Fresh Parsley

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

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