8 oz. spinach noodles
2 c. fresh broccoli
2 c. chopped unpared zucchini
1/2 c. chopped onion
1/2 clove garlic, minced
2 tbsp. butter
3 tbsp. all purpose white flour
2 tbsp. fresh snipped parsley
1/2 tsp. salt
1/2 tsp. crushed oregano
3/4 c. milk
1 1/2 c. Ricotta or cream style cottage cheese

Cook 8 oz. spinach noodles, drain. In medium saucepan cook broccoli and zucchini together in small amount of boiling salted water until tender (about 8 to 10 minutes in covered pan).

Drain well. In large saucepan, cook onion and garlic in butter until onion is tender but not brown. Blend in flour, parsley and oregano. Add milk all at once. Cook and stir until thickened and bubbly. Add Ricotta or cottage cheese. Cook until cheese is nearly melted. Stir in cooked vegetables. Heat through. Serve over hot cooked noodles. Add Parmesan cheese.