Directions:
- In a large saucepan or Dutch oven, cook fettuccine in boiling water for 5 minutes. Add spinach and red pepper; return to a boil. Cook for 4-5 minutes or until pasta is tender; drain and set aside. In a large saucepan, combine cornstarch, bouillon and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cottage cheese and nutmeg. Add fettuccine and vegetables; toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.18 Kcal (273 kJ) | ||
| Calories from fat | 20.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 3% | |
|---|---|---|---|
| Cholesterol | 10.14mg | 3% | |
| Sodium | 304.57mg | 13% | |
| Potassium | 103.57mg | 2% | |
| Total Carbs | 6.32g | 2% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 18.1mg | 30% | |
| Iron | 0.2mg | 1% | |
| Calcium | 117.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 104.1 Kcal (436 kJ) | ||
| Calories from fat | 32.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 3% | |
|---|---|---|---|
| Cholesterol | 16.2mg | 3% | |
| Sodium | 486.42mg | 13% | |
| Potassium | 165.4mg | 2% | |
| Total Carbs | 10.09g | 2% | |
| Sugars | 4.07g | 10% | |
| Dietary Fiber | 0.87g | 2% | |
| Protein | 7.45g | 9% | |
| Vitamin C | 28.9mg | 30% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 187.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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