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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A lighter version of spinach fettuccini, mushrooms and spinach. Modified recipe 6/25/12. Ingredients:
8 ounces spinach fettuccini noodles, uncooked |
1 cup fresh mushrooms, sliced |
1 tablespoon butter |
1 green onion, finely chopped (with top) |
2 garlic cloves, minced |
herbs, of your choice (optional) |
4 -5 cups fresh spinach, coarsely chopped |
1 tablespoon water |
1 (15 ounce) container ricotta cheese |
1/4 cup low-fat milk |
1 egg |
1/2 teaspoon freshly grated nutmeg |
fresh ground black pepper |
salt |
1/4 cup parmesan cheese |
Directions:
1. Preheat oven to 350 degrees. Cook pasta according to package directions. Drain; set aside.
2. Melt 1 tablespoons butter in a nonstick skillet. Add mushrooms, green onion, and garlic. Cook and stir over medium heat until mushrooms are softened. Add spinach and water. Cover; cook until spinach is wilted, about 3 minutes. Add salt and pepper to taste.
3. Combine ricotta cheese, milk, egg, nutmeg, salt, black pepper and herbs, if using, in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
4. Lightly coat a shallow 1 1/2 quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with parmesan cheese. Bake 25-30 minutes or until knife inserted halfway to center comes out clean.
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