2 c. chopped broccoli (8 oz.)
2 c. chopped unpeeled zucchini (8 oz.)
1 clove garlic, minced
2 tbsp. parsley
1/2 tsp. oregano
1 1/2 c. ricotta or cottage cheese
8 oz. spinach noodles, cooked, drained & buttered
Parmesan cheese
1/2 c. chopped onion
2 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
3/4 c. milk

Cook broccoli and zucchini in small amount of water until tender, 8 to 10 minutes. Drain well. In large fry pan, saute garlic and onion in butter until tender but not brown. Blend in flour, parsley, salt and oregano. Add milk all at once. Cook and stir until thickened and bubbly. Add ricotta cheese. Cook and stir until cheese is nearly melted. Stir in cooked vegetables. Heat through. Serve over hot noodles. Pass the Parmesan cheese. Makes 4 to 6 servings.