This is a great dish to have any time. It is quick, easy to make and helps you get a good size serving of veggies. This meal is low in fat and high in protien.
1 cup broccoli
1/4 cup chopped onion
1/2 cup peas
1/2 cup of zucchini
1/2 cup summer squash
1/2 cup green beans
1 cup cauliflower
(You can substitute any veggies above for your favorites)
2 garlic cloves minced
1 tablespoon of butter
3 tablespoons of flour
1 teaspoon of sea salt
1/2 tablespoon dried oregano
3/4 cup nonfat milk
1 1/2 cup of low or non-fat ricotta
1 package of spinach noodles (cooked and drained)
In a medium saucepan, steam your veggies in about a cup of water. Cover as the veggies cook, adding more water as needed. By steaming vegatables, you will be saving all of the vitamins and minerals. So as water cooks out, add a little more until the veggies are cooked to your liking. If you add to much water, then drain some out.
In a large sauce pan: cook the onion, garlic and butter until the onions are translucent (not brown). Add the nonfat milk, blend in the flour, sea salt, pepper and oregano. Cook on low, stir until thickened. Then add the ricotta cheese and cook until the cheese is mostly melted. Stir in the veggies. Heat thoroughly. Serve over the cooked noodles.
Top with a pinch of Parmesan cheese.
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