Ingredients:
Preparation: 8 ounces uncooked spinach fettuccine noodles
1 cup sliced fresh mushrooms
1 green onion, finely chopped
1 clove garlic, minced
4 to 5 cups fresh spinach, coarsely chopped or 1 package (10 ounces) frozen spinach, thawed and drained
1 tablespoon water
1 container (15 ounces) fat-free ricotta cheese
1/4 cup fat-free (skim) milk
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 cup sliced fresh mushrooms
1 green onion, finely chopped
1 clove garlic, minced
4 to 5 cups fresh spinach, coarsely chopped or 1 package (10 ounces) frozen spinach, thawed and drained
1 tablespoon water
1 container (15 ounces) fat-free ricotta cheese
1/4 cup fat-free (skim) milk
1 egg
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1. Preheat oven to 350°F. Cook noodles according to package directions, omitting salt. Drain; set aside.
2. Spray medium skillet with nonstick cooking spray. Add mushrooms, green onion and garlic; cook and stir over medium heat until mushrooms are softened. Add spinach and water; cover and cook about 3 minutes or until spinach is wilted, .
3. Combine ricotta cheese, milk, egg, nutmeg and black pepper in large bowl. Gently stir in noodles and vegetables; toss to coat evenly.
4. Lightly coat shallow 1-1/2-quart casserole with nonstick cooking spray. Spread noodle mixture in casserole. Sprinkle with Swiss cheese.
5. Bake 25 to 30 minutes or until knife inserted halfway into center comes out clean.
