8 ounces angel hair pasta
4 egg whites
1 cup shredded Parmesan cheese
1/2 cup low fat ricotta cheese
1 tablespoon dried basil
1 tablespoon olive oil
2 cups sliced zucchini
1 cup coarsely chopped onion
2 cups coarsely chopped tomatoes
1-1/2 tablespoons Italian seasoning
Cooking spray
4 slices reduced fat provolone or mozzarella cheese

Prepare angel hair pasta according to package instructions. In a large bowl mix together egg whites, Parmesan cheese, ricotta cheese and basil; until well combined. Set aside. When pasta is cooked, drain and toss with egg white mixture. Heat olive oil in a large skillet. Cook zucchini and onion over medium-high heat, stirring occasionally until crisp tender about 5-7 minutes. Add tomatoes and Italian seasoning. Cook for another 3 minutes, stirring occasionally. Pour half of pasta in an 8-inch square baking dish coated with cooking spray. Top with half of vegetable mixture and 2 cheese slices, torn into pieces. Repeat layers of pasta, vegetables and cheese. Bake in a 350°F oven for 30-35 minutes. Cut into 4 squares and serve immediately.

Nutritional analysis per serving (1/4 of recipe):
506 calories; 17 gm total fat; 38 mg cholesterol; 58 gm carbohydrate; 783 mg calcium; 604 mg sodium; 33 gm protein.

Recipe source: American Egg Board