| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Onion |
| 3 |
c |
Cooked fettucini |
| 1 |
c |
Lite or fat-free ricotta |
| 1/4 |
c |
Parmesan |
| 1 |
|
Egg or substitute |
| 1/2 |
ts |
Basil, dried |
| 1/2 |
ts |
Oregano, dried |
| 1/4 |
c |
Fresh chopped parsley |
| 1 |
c |
Sliced zuchinni (up to 2) |
| 2 |
md |
Tomatoes, sliced thinly |
| 2 |
tb |
Mozarella |
INSTRUCTIONS
And for all the great ideas I get - I'll share a recipe that we made this
week. It's from Weight Watchers, Healthy Cooking (I think that's the name.
I don't have the cookbook with me so this is from memory).
Saute onion and garlic in olive oil. Combine with cooked fettucini in large
bowl. Combine ricotta, parmesan, egg and herbs. Mix well, add to fettucini
mixture. Spray 8" springform pan with Pam. Add half fettucini mixture. Top
with half the zuchinni slices, then half the tomato slices. Add another
layer of fettucini, zuchinni, and tomatoes. Top with mozarella. Cover with
foil and place on baking sheet. Bake at 375 for 35 minutes. Remove foil and
bake another 5 minutes. Remove from oven and let stand 5-10 minutes before
serving. Remove springform - looks very impressive.
You can obviously use more or less cheese and vegetables in this recipe.
The next time I make it I plan on adding 1/2 pound of slices mushrooms to
the fettucini mixture. Add a fresh green salad and there you have one of
those meatless dinners that the experts tell us we should have at least
twice a week (we have them more often). This also reheats well - we had it
for lunch the next day and it was great. Oh, it makes six servings but
since there are two of us we made it four without adding too many more
calories or fat. Posted to EAT-L Digest by Naomi Tuttle
<NTUTTLE@VTVM1.CC.VT.EDU> on Jul 9, 1997
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