Pasta and Vegetables
Source of Recipe
From My File: McClug (Origin unknown)
List of Ingredients
1 cup part skim milk ricotta
1/2 cup grated mozzarella cheese
1/2 cup grated Romano cheese
3 egg whites (optional)
1/2 teaspoon EACH dried thyme and dried oregano
1/8 teaspoon garlic powder
Salt and pepper to taste
1 cup minced onions
3 medium carrots, sliced
2 cups broccoli florets
2 celery stalks, sliced
1/2 pound pasta, uncooked
1 tablespoon vegetable oil
1 cup diced fresh tomatoes
1/2 cup chopped fresh parsley
Recipe
1. Combine cheeses, egg whites, thyme, oregano, garlic powder, salt and pepper in medium bowl. Set Aside.
2. Steam broccoli, onions, carrots and celery until broccoli is crisp-tender, about 5 minutes.
3. Add pasta and oil to a large pot of boiling water and cook until pasta is just tender but still firm to bite (al dente), about 5 minutes. Drain; return to pot. Add steamed vegetables and toss. Add cheese mixture and toss.
4. Transfer to serving bowl. Spoon tomatoes in center of pasta. Garnish edges with parsley.
Serves 4
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