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PASTA & VEGETABLES

Category:    Italian, Pasta
Yield:4 servings
 
      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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