Cooking Done Light

Spinach is loaded with vitamins and minerals – and this dish packs a double punch by using spinach fettuccine along with the cooked spinach. The mushrooms really go great in this casserole due to the fact that both they and the spinach have such deep, rich, earthy flavors. If you are looking for a little less depth with a lighter taste, try replacing the mushrooms with asparagus. I have also made this dish in the past with chopped sundried tomatoes and finely chopped chicken breast added into the spinach and mushrooms. If you feel like putting in that extra effort – it was phenomenal that way – but it does take a little longer to prepare. This dish definitely stands up to being served alone as an entree with nothing more than a nice crusty loaf of whole wheat bread. However, it also works beautifully as a side dish with roasted turkey or chicken. It will serve four people as an entree, and about eight to ten people as a side dish.

8 ounces spinach fettuccine

1 cup sliced fresh mushrooms

1 green onion (top included), finely chopped

1 garlic clove, minced

5 cups fresh spinach, coarsely chopped

1 tablespoon water

1 container (15 ounces) nonfat ricotta cheese

1/4 cup skim milk

1 whole egg

1/4 teaspoon nutmeg

1/2 teaspoon black pepper

1/4 cup shredded reduced fat Swiss or cheddar cheese

Preheat the oven to 350 degrees. Cook the pasta according to the package directions (omitting the salt called for); drain pasta and set aside.

Spray a skillet with nonstick spray and place over medium heat. Add the mushrooms, green onion and garlic and cook, stirring frequently until the mushrooms are softened. Add the spinach and water, cover the pan and cook about 3 minutes or until spinach is lightly wilted. remove pan from heat and set aside.

Combine the ricotta cheese, milk, egg, nutmeg, and pepper in a large bowl. Gently stir in the fettuccine, spinach and mushrooms and toss to coat evenly.

Lightly coat a 1 1/2 quart casserole dish with cooking spray. Spread the mixture in the dish and sprinkle the cheese on top. Bake for 25 to 30 minutes.

Makes 4 servings. Per serving: 235 calories, 3 g fat, less than 1 g saturated fat, 0 g trans fat, 31 g carbohydrates, 3 g fiber, 0 g added sugar, 19 g protein, 110 mg sodium, 46 mg cholesterol.