1 c. part skim milk Ricotta cheese
1/2 c. grated Mozzarella cheese
1/2 c. freshly grated Romano cheese
2 egg yolks
1/2 tsp. dried thyme, crumbled
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/8 tsp. garlic powder
Salt and freshly ground pepper
2 c. broccoli florets
1 c. minced onions
3 med. carrots, peeled and sliced
2 celery stalks, sliced
1/2 lb. spaghetti
1 tbsp. vegetable oil
1 c. diced fresh tomatoes
1/2 c. chopped fresh parsley

Combine first 8 ingredients in medium bowl. Season with salt and pepper. Set aside.

Steam broccoli, onions, carrots and celery until broccoli is crisp-tender, about 5 minutes.

Add pasta and oil to large pot of boiling water and cook until pasta is just tender but still firm to bite, about 5 minutes. Drain. Return to pot. Add steamed vegetables and toss. Add cheese mixture and toss. Transfer to serving bowl. Spoon tomatoes in center of pasta. Garnish with parsley. 4 servings.