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Thursday, January 23, 2014


This tasty recipe is low in both fat and sodium because of the low-fat and salt-reduced ingredients. 

Mushroom-Spinach Pasta
                                               16 oz.  carton 1% low-fat cottage cheese                                   
                                                6 oz.  low-fat cream cheese, softened
                                                Vegetable oil cooking spray
                                                ½  c.  finely chopped onion
                                                ½ lb.  fresh mushrooms, sliced
                                               1/3 c.  dry white wine
                                                ¼  tsp. dried thyme, crushed
                                                Dash of pepper
                                                6 ½ oz.  evaporated skim milk
                                                10 oz.  pkg. frozen chopped spinach, defrosted and well drained
                                                16 oz.  spaghetti, cooked without salt
                                                1/3 c.  freshly grated Parmesan cheese

In a food processor or blender, combine the cottage cheese and cream cheese until smooth; set aside.  Spray a medium-sized saucepan with the cooking spray.  Add the onion and mushrooms and cook until tender.  Add the white wine, thyme and pepper.  Stir in the cheese mixture, evaporated skim milk and spinach; heat thoroughly, stirring occasionally.  Place the hot spaghetti on a large platter; top with sauce and toss gently.  Sprinkle with Parmesan cheese.

Note:  For a zestier version, increase the thyme to ½ tsp. and add ½ tsp. garlic powder and a dash of nutmeg.

Nutrition Information:  1/8 recipe
Calories 247, Total fat 8 g, Saturated  fat 4.5 g, Cholesterol 23 mg, Sodium 454 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 3 g, Protein 18 g

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