Served as main course. Vegetarian dish.

Italian

1 cup part Skim Milk Ricotta

1/2 cup grated Mozzarella

1/2 cup grated Romano Cheese

3 Egg Whites (Optional)

1/2 teaspoon dried Thyme

1/2 teaspoon dried Oregano

1/8 teaspoon Garlic Powder

Salt and Pepper

2 cup Broccoli Florets

1 cup minced Onions

3 Carrots, sliced

2 Celery Stalks, sliced

1/2 lb Spaghetti

1 Tablespoon Vegetable Oil

1 cup diced fresh Tomatoes

1/2 cup chopped fresh Parsley

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.

Serves: 4