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Categories:
fresh broccoli onions butter parsley oregano cheese Parmesan cheese zucchini clove garlic flour salt milk noodles
Viewed: 38 - Published at: 9 years agoIngredients
- 2 c. chopped fresh broccoli
- 1/2 c. chopped onions
- 2 Tbsp. butter or margarine
- 2 Tbsp. snipped parsley
- 1/2 tsp. dried oregano, crushed
- 1 1/2 c. Ricotta or cream-style cottage cheese
- grated Parmesan cheese
- 2 c. chopped, unpared zucchini
- 1 clove garlic, minced
- 3 Tbsp. flour
- 1/2 tsp. salt
- 3/4 c. milk
- 8 oz. spinach noodles, cooked, drained and buttered
Method
- In medium saucepan, cook broccoli and zucchini together covered in a small amount of boiling salted water until tender, about 8 to 10 minutes.
- Drain well.
- In large saucepan, cook onion and garlic in butter or margarine until onion is tender but not brown.
- Blend in flour, parsley, salt and oregano.
- Add milk all at once.
- Cook and stir until thickened and bubbly.
- Add Ricotta cheese.
- Cook and stir until cheese is nearly melted.
- Stir in cooked vegetables.
- Heat through.
- Place vegetable mixture over hot cooked noodles.
- Sprinkle generously with Parmesan cheese.
