Pasta & Vegetables

1 c Part Skim Milk Ricotta

1/2 c Grated Mozzarella

1/2 c Grated Romano Cheese

3 Egg Whites (Optional)

1/2 ts Dried Thyme

1/2 ts Dried Oregano

1/8 ts Garlic Powder

Salt & Pepper 2 c Broccoli Florets

1 c Minced Onions

3 md Carrots Sliced

2 Celery Stalks Sliced

1/2 lb Spaghetti

1 tb Vegetable Oil

1 c Diced Fresh Tomatoes

1/2 c Chopped Fresh Parsley

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.