2 c. chopped fresh broccoli
2 c. unpared zucchini
1 med. onion, chopped
1 clove garlic, minced
3/4 c. milk
1 1/2 c. Ricotta (or creamed cottage cheese)
8 oz. spinach noodles, cooked
2 tbsp. butter
3 tbsp. flour
2 tbsp. parsley, chopped
1 tbsp. sherry
Pinch oregano
1/2 c. Parmesan cheese

Cook broccoli and zucchini together until tender (steam 8-10 minutes). Drain well. In saucepan saute onion and garlic until tender (not brown). Blend in flour, parsley and oregano. Add milk. Cook and stir until thick and bubbly. Add Ricotta cheese. Cook and stir until cheese is almost melted. Stir in cooked vegetables and heat through. Serve over hot noodles. Sprinkle with Parmesan cheese.