INGREDIENTS
8
ounces uncooked spinach fettuccine noodles
1
cup sliced fresh mushrooms
1
green onion, finely chopped
1
clove garlic, minced
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) fat-free ricotta cheese
1/4
cup fat-free (skim) milk
1
egg
1/2
teaspoon ground nutmeg
1/2
teaspoon black pepper
1/4
cup (1 ounce) shredded reduced-fat Swiss cheese
PREPARATION:
- Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.
- Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic; cook and stir over medium heat until mushrooms are softened. Add spinach and water; cover and cook about 3 minutes or until spinach is wilted, .
- Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
- Lightly coat shallow 1-1/2-quart casserole with nonstick cooking spray. 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:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1 cup
Sodium
244 mg
Protein
19 g
Fiber
3 g
Carbohydrate
25 g
Cholesterol
90 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
17 %
Calories
214
DIETARY EXCHANGE:
Vegetable
1
Starch
1
Meat
2
