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
Preparation
Cook and drain pasta as directed on package.
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.
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.
Top patties with vegetable mixture and spaghetti sauce.
