Pasta Day

[Guest guest]

* Exported from MasterCook *

 

Cabbage-Pasta Bake

 

Recipe By : Quick Healthy & Delicious Cooking

Serving Size : 6 Preparation Time :0:45

Categories :

Amount Measure Ingredient -- Preparation Method

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4 ounces spinach or plain fettuccine

1 cup carrots -- thinly sliced

1/2 16-oz pkg coleslaw mix (cabbage w carrot) -- (4 cups)

1 cup chicken broth -- reduced sodium

1 teaspoon caraway seed

1/4 teaspoon pepper

1/8 teaspoon salt

1 12-oz carton cottage cheese -- low fat

1 tablespoon horseradish mustard

1/2 cup skim milk

1 tablespoon cornstarch

1 tablespoon snipped chives

Nonstick spray coating

1/2 cup crispy rye cracker crumbs

 

Prepare fettuccine according to package directions, except omit the salt and add

sliced carrots the last 5 minutes of cooking. Drain well; set aside.

Meanwhile, in a large saucepan combine coleslaw mix, chicken broth, caraway

seed, pepper, and salt. Bring to boiling. Reduce heat. Cover and simmer for 5

minutes. Stir in undrained cottage cheese and mustard. Stir together milk and

cornstarch. Add to hot mixture. Cook and stir till thickened and bubbly. Cook

and stir for 2 more minutes. Stir in chives and drained pasta mixture; toss to

mix.

 

Spray a 2-quart square baking dish with nonstick spray coating. Turn pasta

mixture into dish. Sprinkle with cracker crumbs. Bake in a 375 degree oven for

15 to 20 mintues or until heated through and bubbly.

 

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NOTES : Take your pick: use fresh refrigerated fettuccine or dried fettuccine

in this German-flavored meatless main dish.