2 c. chopped fresh broccoli (8 oz.)
2 c. chopped unpeeled zucchini (8 oz.)
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
3 tbsp. all-purpose flour
2 tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
3/4 c. milk
1 1/2 c. ricotta or cream style cottage cheese
8 oz. spinach noodles, cooked, drained & buttered
Grated Parmesan cheese

In medium saucepan, combine broccoli and zucchini, cook, covered in a small amount of boiling water that has been salted about 8 to 10 minutes or until tender. Drain well.

In a large saucepan cook onion and garlic in butter until onion is 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 thoroughly. Serve over hot cooked noodles. Sprinkle with Parmesan cheese. Makes 4 to 6 servings.