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Spinach Fettuccini

Spinach Fettuccini
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Spinach Fettuccini Recipe, How To Make Spinach Fettuccini Recipe

How to makeSpinach Fettuccini?How to cookSpinach Fettuccini?Learn the recipeSpinach Fettucciniby vahchef.For all recipes visit

About Recipe

How to make Spinach Fettuccini

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Spinach Fettuccini
Author : Vahchef
Main Ingredient : breads
Servings : 0 persons
Published date : November 04, 2016

Ingredients used in Spinach Fettuccini
• 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 375deg;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.

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