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> Continental Recipes
> Mexican Recipe
> Spinach Fettuccini |
Ingredients:
1/4 cup unseasoned dry bread crumbs, divided
1 cup frozen cholesterol-free egg product, defrosted; or 4 eggs, beaten
1 cup chopped red pepper
1 small onion
1/2 cup low-fat or nonfat ricotta cheese
1/4 cup shredded fresh Parmesan cheese
1 tablespoon olive oil
2 teaspoons Italian seasoning
2 cloves garlic, minced
3/4 teaspoon salt
1/4 teaspoon white pepper
Direction:
Heat oven to 375°F. Prepare pasta as directed on package. Drain. Set
aside. Spray 9-inch round baking dish with nonstick vegetable cooking
spray. Sprinkle inside of dish with 2 tablespoons bread crumbs, tilting
dish to coat sides. Repeat with nonstick vegetable cooking spray and
remaining 2 tablespoon bread crumbs. Set crust aside. Combine remaining
ingredients, except pasta, in large mixing bowl. Add pasta to pepper
mixture. Stir to continue.
Slide pasta mixture evenly into prepared dish. Spray piece of foil with
nonstick vegetable cooking spray. Cover dish with foiled Bake for 45 to 50
minutes, or until crust if deep golden brown. Remove foil bake for an
additional 10 to 15 minutes, or until knife inserted in center comes out
clean. Loosen sides of Fettuccini with spatula or knife. Invert dish onto
serving plate. Let stand for 10 minutes. Gently remove dish. Serve
Fettuccini in wedges. Serve with not, low-fat pasta sauce, if desired.
*** For
Details about Ingredients , check your nearest Mexican Store.
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