| 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 |
T |
Unsalted margarine |
| 1/4 |
t |
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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