1 c. Ricotta cheese
1/2 c. grated Mozzarella cheese
1/2 c. Parmesan cheese
2 egg yolks
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/8 tsp. garlic powder
Salt and freshly ground pepper
2 celery stalks, sliced
2 c. broccoli flowerettes
1 c. minced onions
3 med. carrots, peeled and sliced
1/2 lb. spaghetti (or more if you want)
1 tbsp. vegetable oil
1 c. diced fresh tomatoes
1/2 c. chopped fresh parsley

Combine first 8 ingredients in medium bowl. Season with salt and pepper, set aside. Steam broccoli, onions, carrots and celery until broccoli is crisp- tender, about 5 minutes. Add pasta and oil to large pot of boiling water and cook until pasta is tender, al dente. Drain and return noodles to pot. Add steamed vegetables and toss. Add cheese mixture and toss. Transfer to serving bowl. Spoon tomatoes in center of pasta and garnish with parsley. Serves 4.