| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Egg noodles |
| 1/4 |
c |
Part-skim ricotta cheese |
| 1/4 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Grated parmesan cheese |
| 1 |
tb |
Unsalted margarine |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
This is from _Great Recipes for Good Health_, published by Reader's Digest.
Cook the noodles as directed on the package, leaving out the salt. Drain.
Add the other ingredients and toss well until mixed.
Based on an old tip from my mother, I've substituted cottage cheese for the
ricotta; it still tastes great.
Posted to rec.food.recipes by Kenneth Herron <kherron@ms.uky.edu> on May
22, 1994.
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