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Linguine Frittata |
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Linguine Frittata - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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1 pkt
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Buitoni linguine - (9 oz) cooked, drained |
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1 pkt
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frozen chopped spinach - (10 oz) thawed, and |
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squeezed dry |
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1/2 cup
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loose-pack frozen whole-kernel corn |
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1/2 cup
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finely-diced red bell pepper |
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480 g
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cholesterol-free egg product |
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(or 10 large eggs, lightly beaten) |
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1 cup
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lowfat cottage cheese |
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1/2 tsp
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dried thyme crushed |
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1/2 cup
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shredded Parmesan cheese |
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1/4 cup
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shredded cheddar cheese |
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450 g
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Buitoni marinara sauce warmed |
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| Method: |
Preheat oven to 400 degrees. Spray 9 1/2- or 10-inch ovenproof skillet with nonstick cooking spray.
Combine pasta, spinach, corn and bell pepper in large bowl. Place egg product, cottage cheese and thyme in blender; cover. Blend until smooth. Pour over pasta mixture; toss well. Spread evenly into prepared skillet.
Bake for 20 to 25 minutes. Sprinkle with Parmesan cheese and cheddar cheese; bake for additional 5 to 10 minutes or until set. Let stand for 5 minutes; cut into wedges. Serve with sauce. Season with salt and ground black pepper.
This recipe yields 6 servings.
Description: "Use up leftover pasta to make this quick and easy entree. Serve with a tossed green salad and Nestea."
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| Rating: 0 |
Hits: 95 |
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