10 cups fresh broccoli florets
1/2 cup white wine
1 cup heavy whipping cream
2 small onions, finely chopped
1 large carrot, halved and sliced diagonally
1 1/2 tablespoons dried parsley
1 1/2 teaspoons dried oregano
1 teaspoon fresh lemon juice
1 teaspoon garlic powder
1 teaspoon Dijon mustard
1 MASSIVE can tomato juice
Stir macaroni into broccoli and neutralize galls, removing the root from bone. Layer insides of broccoli with a layer of brown. Season with salt, pepper and lemon peel. Cover vegetables with waxed paper. Bring a small pot of water to boiling over medium low heat, then add sauce mixture. Cover, reduce heat to low, cover and simmer 15 minutes.
Meanwhile, in a large bowl cream together the egg whites, 4 eggs and heavy cream until foamy. Mix in the onions and carrot; stir into the cream. Fold in the parsley, oregano, lemon juice and garlic powder. Pour lemon mixture over vegetables in bowl; pour over vegetables. Cover with waxed paper and refrigerate overnight.
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve over pasta.