INGREDIENTS
8
ounces uncooked spinach fettuccine noodles
1
tablespoon vegetable oil
1
cup fresh mushroom slices
1
green onion with top, finely chopped
4
to 5 cups fresh spinach, coarsely chopped
or 1 package (10 ounces) frozen spinach, thawed and drained
1
tablespoon water
1
container (15 ounces) ricotta cheese
1/4
cup whipping cream
1
egg
1/2
teaspoon ground nutmeg
1/2
teaspoon black pepper
1/2
cup (2 ounces) shredded Swiss cheese
PREPARATION:
- Preheat oven to 350°F. Cook pasta according to package directions, omitting salt. Drain; set aside.
- Heat oil in medium skillet over medium heat. Add mushrooms, green onion and garlic. Cook and stir until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes.
- Combine ricotta cheese, cream, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
- Grease 1-1/2-quart casserole. Spread noodle mixture in casserole. Sprinkle with Swiss cheese.
- Bake 25 to 30 minutes or until knife inserted halfway into center comes out clean.
This recipe appears in:
Vegetarian
NUTRITIONAL INFORMATION:
Fiber
3 g
Carbohydrate
24 g
Cholesterol
139 mg
Saturated Fat
11 g
Total Fat
21 g
Calories from Fat
52 %
Calories
354
Protein
18 g
Sodium
164 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
2
Starch
1
Fat
3
