Recipe - Pasta And Vegetables

1 cup Part Skim Milk Ricotta
One half cup Grated Mozzarella
One half cup Grated Romano Cheese
3 Egg Whites (Optional)
One half teaspoon Dried Thyme
One half teaspoon Dried Oregano
1/8 teaspoon Garlic Powder
Salt & Pepper
2 cup Broccoli Florets
1 cup Minced Onions
3 md Carrots Sliced
2 Celery Stalks Sliced
One half pound Spaghetti
1 tablespoon Vegetable Oil
1 cup Diced Fresh Tomatoes
One half cup 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 CrispTender, 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.