Yield: 1 Servings
|1 teaspoon||Olive oil|
|2 \N||Cloves garlic|
|3 cups||Cooked fettucini|
|1 cup||Lite or fat-free ricotta|
|1 \N||Egg or substitute|
|½ teaspoon||Basil, dried|
|½ teaspoon||Oregano, dried|
|¼ cup||Fresh chopped parsley|
|1 cup||Sliced zuchinni (up to 2)|
|2 mediums||Tomatoes, sliced thinly|
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 ½ 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@...> on Jul 9, 1997