1/2 box ( 8 oz / 227g ) Notta Pasta
1/4 cup finely chopped Italian parsley
Salt and pepper, to taste
1 Tbsp olive oil
1 medium onion, minced
3 cloves garlic, minced
1 - 10 oz (280g) package frozen chopped spinach, thawed & squeezed dry
4 egg whites
1 - 15 oz (425g) container part-skim ricotta cheese
1 tsp salt
1/2 tsp nutmeg
1/2 tsp pepper
2 Tbsp parmesan cheese
1 Preheat oven to 350?F (175?C). Lightly oil a 9" pie plate.
2 Boil Notta Pasta according to box directions. Rinse under cold water and drain well. Immediately toss with parsley, salt and pepper.
3 Pour mixture into pie plate. Spread evenly on bottom and up sides of pie dish to form a shell.
4 In a non-stick skillet, heat olive oil over medium-high heat. Add onion and garlic. Saut? until softened. Mix in spinach, and set aside to cool.
5 Beat together egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese.
6 Stir into spinach mixture.
7 Spread evenly in shell. Bake 40 minutes or until set.
8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce.
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