Pasta & Vegetables
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
part skim, ricotta |
|
| ½ | cup |
mozzarella cheese
grated |
*
|
| ½ | cup |
romano cheese
grated |
*
|
| 3 | each |
egg whites
optional |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
garlic powder
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | cups |
broccoli florets
|
|
| 1 | cup |
onions
minced |
|
| 3 | each |
carrots
medium-sized, sliced |
|
| 2 | each |
celery stalks
sliced |
|
| ½ | pound |
spaghetti
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
tomatoes
fresh, diced |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
part skim, ricotta |
|
| 118 | ml |
mozzarella cheese
grated |
*
|
| 118 | ml |
romano cheese
grated |
*
|
| 3 | each |
egg whites
optional |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
oregano
dried |
|
| 0.6 | ml |
garlic powder
|
|
| 1 | x |
salt and black pepper
|
*
|
| 473 | ml |
broccoli florets
|
|
| 237 | ml |
onions
minced |
|
| 3 | each |
carrots
medium-sized, sliced |
|
| 2 | each |
celery stalks
sliced |
|
| 226.8 | g |
spaghetti
|
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
tomatoes
fresh, diced |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
Directions
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.
