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 Pepper 1/2 c 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.

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