Baked Cabbage And Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 ounces spinach fettuccine
• 1 cup carrot, thinly sliced
• 8 ounces coleslaw mix (4 cups)
• 1 cup low sodium vegetable broth
• 1 teaspoon caraway seed
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 12 ounces low-fat ricotta cheese or 12 ounces cottage cheese
• 1 tablespoon horseradish mustard
• 1/2 cup skim milk
• 1 tablespoon cornstarch
• 1 tablespoon chives, snipped
• nonstick cooking spray
• 1/2 cup rye cracker crumb

Recipe

• 1 prepare fettuccini according to package directions, add sliced carrots in the last 5 minutes of cooking.
• 2 drain well, set aside.
• 3 in a large saucepan combine coleslaw mix, vegetable broth, caraway seed, salt and pepper. bring to a boil, reduce heat.
• 4 cover and simmer 5 minutes.
• 5 stir in ricotta and mustard.
• 6 stir together cornstarch and milk and add to hot mixture.
• 7 cook and stir until thickened and bubbly.
• 8 stir in chives cook 2 minutes more add pasta mix and toss.
• 9 spray a 2 qt square beking dish. turn pasta into dish.
• 10 sprinkle with cracker crumbs.
• 11 bake at 375, 15-20 minutes until heated through.