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 crushed oregano
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 cook broccoli and zucchini together, covered, in a small amount 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, oregano. Add milk all at once. Cook and stir until thickened and bubbly. Add ricotta or cottage cheese. Cook and stir until cheese is melted. Stir in cooked vegetables. Heat through. Serve over hot cooked noodles. Pass Parmesan cheese to sprinkle over top. 4 to 6 servings.