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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This could serve 1 or 2, depending on how hungry you both are. Update 4/15/07: Mushrooms should be sauteed in separate skillet and drained of any liquid before adding to the sour cream. I also changed the recipe to use regular cheddar cheese, finely grated. Ingredients:
2 -3 ounces fettuccine, broken in half |
1 (9 ounce) box frozen creamed spinach, thawed and drained |
1/4 cup light sour cream |
1/2 cup shiitake mushroom, sauteed (drain excess liquid before adding to sour cream) |
1 cup breadcrumbs, preferably fresh |
1/4 cup cheddar cheese, finely grated |
salt, to taste |
Directions:
1. In large saucepan of boiling salted water, cook the fettuccine until al dente.
2. Drain and set aside.
3. In same saucepan, add the creamed spinach and cook over medium heat until heated through.
4. Stir in the sour cream and sauteed mushrooms, season to taste with salt.
5. Add the reserved pasta and toss to coat.
6. Transfer the mixture to a small baking dish.
7. Preheat a toaster oven to 375 degrees.
8. In a small bowl, combine the bread crumbs and cheese.
9. Sprinkle the bread crumb mixture on the pasta and bake until golden, about 10 minutes.
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