Ingredients
- 3 egg whites
- 1 c skim milk ricotta
- 2 c broccoli florets
- 1 c tomatoes (diced fresh)
- 1 c onions (minced)
- 1/2 lb spaghetti
- 1/2 c romano cheese (grated)
- 1/2 c mozzarella (grated)
- 1 tb vegetable oil
- 1/2 c parsley (chopped fresh)
- 1/2 ts thyme (dried)
- 1/2 ts oregano (dried)
- 1/8 ts garlic powder
- 3 slices carrots (sliced)
- 2 slices celery stalks (sliced)
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.
