Pasta & Vegetables

This vibrant pasta dish brings a fresh, home-style Italian flavor to your table in under 30 minutes. The combination of crisp-tender steamed broccoli, carrots, celery, and onions provides a satisfying crunch and colorful appeal. These vegetables are tossed with al dente spaghetti and a light, creamy mixture of part-skim ricotta, mozzarella, and egg whites, seasoned with aromatic thyme, oregano, and garlic. Finished with fresh diced tomatoes and parsley, this meal is both nutritious and comforting.

Cooking Method: Boiling, Steaming

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 380

Dietary: Vegetarian

Description

This vibrant pasta dish brings a fresh, home-style Italian flavor to your table in under 30 minutes. The combination of crisp-tender steamed broccoli, carrots, celery, and onions provides a satisfying crunch and colorful appeal. These vegetables are tossed with al dente spaghetti and a light, creamy mixture of part-skim ricotta, mozzarella, and egg whites, seasoned with aromatic thyme, oregano, and garlic. Finished with fresh diced tomatoes and parsley, this meal is both nutritious and comforting.

Ingredients

2 cups Broccoli Florets
1 cup Minced Onions
3 medium Carrots, Sliced
2 stalks Celery, Sliced
0.5 lb Spaghetti
1 tbsp Vegetable Oil
1 cup Part Skim Milk Ricotta
0.5 cup Grated Mozzarella
3 large Egg Whites
0.5 tsp Dried Thyme
0.5 tsp Dried Oregano
0.13 tsp Garlic Powder
to taste Salt & Pepper
1 cup Diced Fresh Tomatoes
0.5 cup Chopped Fresh Parsley
to taste Grated Romano Cheese

Directions

1
Steam broccoli florets, minced onions, sliced carrots, and celery until the broccoli is crisp-tender, about 5 minutes.
2
Bring a large pot of salted water to a boil. Add spaghetti and vegetable oil.
3
Cook pasta until it is just tender but still firm to the bite (al dente), about 5 minutes.
4
Drain the pasta and return it to the pot.
5
In a medium bowl, combine ricotta, mozzarella, egg whites, thyme, oregano, garlic powder, salt, and pepper. Set aside.
6
Add the steamed vegetables to the pot with the pasta and toss to combine.
7
Add the cheese mixture to the pasta and vegetables, tossing gently until everything is well coated.
8
Transfer the mixture to a serving bowl.
9
Spoon diced fresh tomatoes into the center of the pasta.
10
Garnish the edges with chopped fresh parsley and serve with grated Romano cheese on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 35mg12%
Sodium 450mg19%
Total Carbohydrate 55g19%
Dietary Fiber 4g16%
Sugars 5g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or water to restore creaminess.

Substitutions: You can substitute part-skim ricotta with full-fat ricotta for a richer texture. If you prefer, use whole eggs instead of just egg whites, though this will increase the calorie count. Any fresh vegetables you have on hand, such as zucchini or bell peppers, can be added to the steaming process.

Tip: Ensure the pasta is not overcooked, as it will continue to cook slightly when tossed with the warm vegetables and cheese mixture. The egg whites help bind the cheese sauce without adding excessive fat.

Keywords: pasta, vegetables, ricotta, mozzarella, spaghetti, italian, vegetarian, broccoli, carrots, celery, onion, garlic, thyme, oregano, tomatoes, parsley, egg whites, quick dinner, family meal, healthy

Read it online: https://www.chefs-mate.com/recipe/pasta-vegetables/