Creamy Broccoli And Zucchini - cooking recipe

Ingredients

2 c. chopped fresh broccoli
1/2 c. chopped onions
2 Tbsp. butter or margarine
2 Tbsp. snipped parsley
1/2 tsp. dried oregano, crushed
1 1/2 c. Ricotta or cream-style cottage cheese
grated Parmesan cheese
2 c. chopped, unpared zucchini
1 clove garlic, minced
3 Tbsp. flour
1/2 tsp. salt
3/4 c. milk
8 oz. spinach noodles, cooked, drained and buttered

Preparation

In medium saucepan, cook broccoli and zucchini together covered in a small amount of boiling salted water until tender, about 8 to 10 minutes.
Drain well.
In large saucepan, cook onion and garlic in butter or margarine until onion is tender but not brown.
Blend in flour, parsley, salt and oregano.
Add milk all at once.
Cook and stir until thickened and bubbly.
Add Ricotta cheese.
Cook and stir until cheese is nearly melted.
Stir in cooked vegetables.
Heat through.
Place vegetable mixture over hot cooked noodles.
Sprinkle generously with Parmesan cheese.