| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Microwave, Pasta |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Egg noodles; yolk free |
| 2 |
c |
Sliced mushrooms |
| 1 |
md |
Onion flakes; minced |
| 2 |
ts |
Soft margarine |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Lowfat ricotta cheese |
| 1 |
c |
Lowfat sour cream |
| 1 |
ts |
Worcestershire sauce |
| 2 |
dr |
Tabasco sauce; or more to taste |
| 1/8 |
ts |
Salt; optional |
| 1/8 |
ts |
Pepper |
| 8 |
tb |
Parmesan cheese |
INSTRUCTIONS
Cook the noodles in a large pot of boiling water for 6 minutes, or until
tender. Drain, rinse with hot water and drain again. Transfer to a large
bowl and keep warm. While the noodles are cooking, combine the mushrooms,
onions, margarine or butter and garlic in a 2-quart microwave-safe
casserole. Cover and microwave on high power for a total of 6 minutes; stop
and stir after 3 minutes. Stir in the ricotta, sour cream, Worcestershire
sauce, hot-pepper sauce, salt (if using), black pepper and 6 tablespoons of
the Parmesan. Stir in the noodles and sprinkle with the remaining 2
tablespoons cheese. Cover and microwave for 5 to 6 minutes, or until heated
through.
Source Prevention on line Formated for Mastercook by Carol
Floyd--c.floyd@arnprior.com
Recipe by: Prevention On Line
Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Jan 21, 1998
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