Pasta & Vegetables

This is one of those lightning-fast weeknight pastas that gets vegetables on the table without a fuss.

You’re steaming broccoli florets, sliced carrots, celery, and minced onions while the spaghetti cooks. Then everything gets tossed with a creamy blend of part-skim ricotta, mozzarella, and Romano cheese spiked with thyme, oregano, and garlic powder.

Fresh diced tomatoes pile into the center for bursts of brightness, and chopped parsley around the edges brings color and a mild herbal note. The optional egg whites help bind the cheese mixture into a silky coating that clings to every strand.

Pro Tips

• Steam the vegetables until the broccoli is crisp-tender, not mushy. You want some bite left for texture contrast with the pasta.
• Mix the cheese blend while the vegetables and pasta cook so everything stays hot when you toss it together.
• Use part-skim ricotta to keep this lighter, but whole milk ricotta will give you richer flavor if that’s your style.

Variations

• Add cooked chicken breast or shrimp for extra protein if you want to make this heartier.
• Swap the broccoli for asparagus or zucchini depending on what’s in season.
• Toss in a handful of cherry tomatoes instead of diced for pops of sweetness throughout.