8 ounces Spinach fettucine
1 cup mushroom slices
1 each green onion, chopped
1 clove garlice, minces
5 cups fresh spinach, chopped
1 tablespoon water
1 Nonfat ricotta cheese (15 oz)
1/4 cup skim milk
1 each egg (beaten)
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 cup Swiss cheese, shredded reduced-fat
Instructions
Preheat oven to 350 degrees. Cook pasta according to package directions, 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; cook until spinach is wilted, about 3 minutes
Combine ricotta cheese, milk, egg, nutmeg and black pepper in a large bow. Gently stir in noodles and vegetables; toss to coat evenly.
Coat shallow 1/2 qt. casserole with cooking spray. Spread noodle mixture into casserole. Sprinkle with Swiss cheese. Bake 25 to 30 minutes or until knife inserted into center comes out clean.
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Yields: 6 Servings
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