Pasta And Vegetables - cooking recipe

Ingredients

1 c. part skim milk Ricotta
1/2 c. grated Mozzarella
1/2 c. grated Romano cheese
3 egg whites (optional)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/8 tsp. garlic powder
salt and pepper
2 c. broccoli florets
1 c. minced onions
3 medium carrots, sliced
2 celery stalks, sliced
1/2 lb. spaghetti
1 Tbsp. vegetable oil
1 c. diced fresh tomatoes
1/2 c. chopped fresh parsley

Preparation

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 minutes.
Add pasta and oil to large pot of boiling water and cook until pasta is just tender, but still firm to bite, about 5 minutes.
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.
Yield: 4 servings.