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Angel Hair Patties

  • 4servings
  • 29minutes
  • 480calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked capellini (angel hair) pasta

  2. 4 medium carrots, cut into julienne strips (2 cups)

  3. 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

  4. 1/4 teaspoon salt

  5. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

  6. 2 eggs, slightly beaten or 1/2 cup fat-free cholesterol-free egg product

  7. 1/2 cup reduced-fat ricotta cheese

  8. 1/4 cup grated Parmesan cheese

  9. 1/4 teaspoon pepper

  10. 1 teaspoon olive or vegetable oil

  11. 2 cups spaghetti sauce, heated

Instructions Jump to Ingredients ↑

  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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