1/2 c. evaporated milk (skimmed)
1 egg
1/4 c. part skim ricotta cheese
1 tbsp. reduced calorie butter
1 garlic clove, minced
1 oz. grated Parmesan
1/8 tsp. basil
1/8 tsp. oregano leaves
Dash pepper
1/3 c. cooked broccoli flowerets
1/3 c. cauliflower
1/3 c. carrots, sliced
1/2 c. cooked linguini or fettucini

In blender combine milk, egg and ricotta cheese; process until smooth, scraping down sides of container. Set aside.

In 10 inch nonstick skillet heat butter over medium heat until bubbly and hot; add garlic and saute until softened (about 1 minute). Reduce heat to low and add egg mixture, Parmesan, basil, oregano and pepper. Cook, stirring constantly until sauce thickens (3-5 minutes). Do not boil. Add broccoli, cauliflower and carrots to sauce, stir constantly until vegetables are heated through. Arrange pasta on plate; serve vegetable mixture over pasta. (1 serving.) Food exchanges: 3 protein, 1 milk, 1 1/2 fat, 1 bread, 2 vegetables or 574 calories.