Pasta & Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Part Skim Milk Ricotta,
1/2 cup: Grated Mozzarella,
1/2 cup: Grated Romano Cheese,
3: Egg Whites, Optional
1/2 tsp: Dried Thyme,
1/2 tsp: Dried Oregano,
1/8 tsp: Garlic Powder,
Salt & Pepper,
2 cup: Broccoli Florets,
1 cup: Minced Onions,
3 medium: Carrots Sliced,
2: Celery Stalks Sliced,
1/2 lbs: Spaghetti,
1 tbsp: Vegetable Oil,
1 cup: Diced Fresh Tomatoes,
1/2 cup: Chopped Fresh Parsley,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp