INGREDIENTS
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3/4 lb. spaghetti
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1 carrot, sliced
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1 bunch broccolini, chopped
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1 pt. cherry tomatoes, halved
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1 bell pepper
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2 cloves garlic, minced
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1 c. ricotta
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1 c. Fontina
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1 c. Parmesan
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3 eggs
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1/2 c. milk
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kosher salt
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ground pepper
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extra-virgin olive oil