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Recipe

 

Yield

servings

Prep

20 min

Cook

10 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup ricotta cheese
part skim
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½ cup mozzarella cheese
grated
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½ cup romano cheese
grated
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3 each egg whites
optional
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½ teaspoon thyme
dried
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½ teaspoon oregano
dried
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teaspoon garlic powder
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1 x salt and black pepper
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2 cups broccoli florets
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1 cup onions
minced
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3 medium carrots
sliced
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2 each celery stalks
sliced
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½ pound spaghetti
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1 tablespoon vegetable oil
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1 cup tomatoes
fresh, diced
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½ cup parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
237 ml ricotta cheese
part skim
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118 ml mozzarella cheese
grated
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118 ml romano cheese
grated
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3 each egg whites
optional
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2.5 ml thyme
dried
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2.5 ml oregano
dried
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0.6 ml garlic powder
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1 x salt and black pepper
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473 ml broccoli florets
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237 ml onions
minced
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3 medium carrots
sliced
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2 each celery stalks
sliced
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226.8 g spaghetti
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15 ml vegetable oil
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237 ml tomatoes
fresh, diced
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118 ml parsley leaves
fresh, chopped
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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 min.

Add pasta and oil to large pot of boiling water and cook until pasta is just tender but still firm to bite, about 5 min.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 35722% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 116mg 5%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 20%
Sugars g
Protein 29g
Vitamin A 200% Vitamin C 92%
Calcium 17% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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