Spinach Fettuccini
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Author kusuma53 Yield No Value
Published Sep 4, 2007 Cooking Time 1 hour
Recipe Type Breads Preparation Time 30 min
Ingredient Standing Time 1 hour

Recipe of Spinach Fettuccini

Ingredient Name Quantity Unit
Unseasoned Dry Bread Crumbs, Divided 1/4 Cup
Frozen Cholesterol-free Egg Product, Defrosted; Or 4 Eggs, Beaten 1 Cup
Chopped Red Pepper 1 Cup
Onion 1 Small
Low-fat Or Nonfat Ricotta Cheese 1/2 Cup
Shredded Fresh Parmesan Cheese 1/4 Cup
Olive Oil 1 Tablespoons
Italian Seasoning 2 Teaspoons
Garlic, Minced 2 Clove
Salt 3/4 Teaspoons
White Pepper 1/4 Teaspoons


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.
Posted Sep 4, 2007

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