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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a German meatless main dish. Low in fat. Ingredients:
4 ounces spinach fettuccine |
1 cup carrot, thinly sliced |
8 ounces coleslaw mix (4 cups) |
1 cup low sodium vegetable broth |
1 teaspoon caraway seed |
1/4 teaspoon pepper |
1/8 teaspoon salt |
12 ounces low-fat ricotta cheese or 12 ounces cottage cheese |
1 tablespoon horseradish mustard |
1/2 cup skim milk |
1 tablespoon cornstarch |
1 tablespoon chives, snipped |
nonstick cooking spray |
1/2 cup rye cracker crumb |
Directions:
1. Prepare fettuccini according to package directions, add sliced carrots in the last 5 minutes of cooking.
2. Drain well, set aside.
3. In a large saucepan combine coleslaw mix, vegetable broth, caraway seed, salt and pepper. Bring to a boil, reduce heat.
4. Cover and simmer 5 minutes.
5. Stir in ricotta and mustard.
6. Stir together cornstarch and milk and add to hot mixture.
7. Cook and stir until thickened and bubbly.
8. Stir in chives cook 2 minutes more add pasta mix and toss.
9. Spray a 2 qt square beking dish. Turn pasta into dish.
10. Sprinkle with cracker crumbs.
11. Bake at 375, 15-20 minutes until heated through.
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