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
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Steps
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.
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What could be better with hearty grilled tuna, salmon or swordfish?
No time for julienne? Look for shredded carrots in the produce section of your grocery store.
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Nutrition Facts
Serving Size:1 Serving
Calories
480
Calories from Fat
145
Total Fat
16 g
Saturated Fat
5 g
Cholesterol
170 mg
Sodium
1020 mg
Potassium
850 mg
Total Carbohydrate
71 g
Dietary Fiber
7 g
Protein
20 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
24%
24%
Calcium
30%
30%
Iron
26%
26%
Exchanges:
4 Starch; 2 Vegetable; 1 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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