Angel Hair Patties

 

8

ounces uncooked capellini (angel hair) pasta

1

teaspoon olive or vegetable oil

4

medium carrots, cut into julienne strips (2 cups)

1

tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1/4

teaspoon salt

1

package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

2

eggs, slightly beaten or 1/2 cup fat-free cholesterol-free egg product

1/2

cup reduced-fat ricotta cheese

1/4

cup grated Parmesan cheese

1/4

teaspoon pepper

1

teaspoon olive or vegetable oil

2

cups spaghetti sauce, heated

• 1 Cook and drain pasta as directed on package.
• 2 While pasta is cooking, heat 1 teaspoon oil in 10-inch skillet over medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes, stirring occasionally, until carrots are crisp-tender. Remove vegetable mixture from skillet; keep warm.
• 3 Mix pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Shape pasta mixture into 4 patties, each 1 inch thick. Heat 1 teaspoon oil in skillet over medium-high heat. Cook patties in oil 6 to 8 minutes, turning after 4 minutes, until golden brown.
• 4 Top patties with vegetable mixture and spaghetti sauce.