CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy, Eggs |
Swiss |
Pasta |
6 |
Servings |
INGREDIENTS
8 |
oz |
Fettuccine, uncooked |
|
|
Vegetable cooking spray |
1/2 |
lb |
Diced lean lower-salt cooked |
|
|
ham |
1 |
c |
2% low-fat milk |
1 |
c |
Shredded reduced-fat Swiss |
|
|
cheese 4 ounces |
1/2 |
c |
1% low-fat cottage cheese |
6 |
T |
Grated fresh Parmesan cheese |
1/4 |
t |
Pepper |
1/8 |
t |
Ground nutmeg |
8 |
|
Egg whites |
4 |
|
Egg yolks |
INSTRUCTIONS
Break fettuccine in half. Cook according to package directions,
omitting salt and fat. Drain well; set aside. Coat a nonstick skillet
with cooking spray, and place over medium heat until hot. Add ham;
saute 5 minutes. Combine fettuccine, ham, and remaining ingredients in
a bowl; stir well. Spoon mixture into a shallow 2-quart casserole
coated with cooking spray. Cover with aluminum foil, and chill 8
hours. Bake, covered, at 350 deg for 45 minutes. Let stand, covered,
for at least 15 minutes before serving. Yield: 6 servings (serving
size: 1 cup). Per serving: 343 Calories; 9g Fat (25% calories from
fat); 30g Protein; 33g Carbohydrate; 174mg Cholesterol; 860mg Sodium
Recipe by: Cooking Light, Nov/Dec 1993, page 140 Posted to MC-Recipe
Digest V1 #413 by igor@digex.net on Jan 28, 1997.
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