Description
A lighter version of spinach fettuccini, mushrooms and spinach. Modified recipe 6/25/12.
Ingredients
- Noodles
- Fresh Mushrooms
- Butter
- Green Onion
- Garlic Cloves
- Herbs
- Fresh Spinach
- Water
- Ricotta Cheese
- Low-fat Milk
- Egg
- Nutmeg
- Fresh Ground Black Pepper
- Salt
- Parmesan Cheese
Instructions
- Preheat oven to 350 degrees
- Cook pasta according to package directions
- Drain
- Set aside
- Melt 1 tablespoons butter in a nonstick skillet
- 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
- Add salt and pepper to taste
- Combine ricotta cheese, milk, egg, nutmeg, salt, black pepper and herbs, if using, in large bowl
- Gently stir in noodles and vegetables
- Toss to coat evenly
- Lightly coat a shallow 1 1 / 2 quart casserole with nonstick cooking spray
- Spread noodle mixture in casserole
- Sprinkle with parmesan cheese
- Bake 25-30 minutes or until knife inserted halfway to center comes out clean