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.