Ingredients:8 ounces uncooked capellini (angel hair) pasta 1 teaspoon olive or vegetable oil 4 medium carrots, cut into julienne strips (2 cups) 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1/4 teaspoon salt 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 Total time: 29 min Directions: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. |