Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           part skim milk ricotta
   2      cups          broccoli florets
     1/2  cup           grated mozzarella
   1      cup           minced onions
     1/2  cup           grated romano cheese
   3      medium        carrots sliced
   3                    egg whites -- (optional)
   2                    celery stalks sliced
     1/2  teaspoon      dried thyme
     1/2  pound         spaghetti
     1/2  teaspoon      dried oregano
   1      tablespoon    vegetable oil
     1/8  teaspoon      garlic powder
   1      cup           diced fresh tomatoes
                        salt & pepper
     1/2  cup           chopped fresh parsley

Preparation:

Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt and Pepper in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots and Celery Until Broccoli Is Crisp-Tender, About 5 Min. Add Pasta and Oil To Large Pot Of Boiling Water and Cook Until Pasta Is Just Tender But Still Firm To Bite, About 5 Min. 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 Edges With Parsley.