2 c. chopped, fresh broccoli
2 c. chopped, unpared zucchini
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
3 tbsp. 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 and buttered
Grated Parmesan cheese

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

In 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 through. Serve over hot, cooked noodles. Top with grated Parmesan.