Prep 10 mins
Cook 45 mins
From the February/March 2002 issue of Light & Tasty magazine. And a tiny dash of ground nutmeg as a mysterious "secret" ingredient. Try adding pre-cooked chicken or veggies (cooked asparagus, broccoli, roasted red peppers, cooked mushrooms) for something different. Also, maybe substitute some of the cottage cheese for cream cheese or sour cream. Whole wheat fettucine will also add slightly more fiber.
- 2 eggs
- 4 cups fat-free cottage cheese
- 1⁄2 cup egg substitute
- 6 ounces blue cheese, crumbled
- 1⁄2 cup flour
- 1 tablespoon fresh parsley, minced
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 8 ounces fettuccine, cooked and drained
- In a large mixing bowl, beat the first 10 ingredients on low speed for 2 minutes or until blended. Fold in fettucine.
- Transfer to a 13 X 9 X 2-inch baking dish coated with cooking spray; sprinkle with paprika.
- Bake, uncovered, at 325 degrees for 40-45 minutes until a knife inserted near center comes out clean. Let stand 10 minutes before serving.
- Note: Prep time does not include pasta cooking time.
Great dinner. I used an extra egg instead of the egg substitute. Also topped with some shredded mozzarella. Made for the Om Nom Nommers and the ZWT!
Excellent! I only made half the recipe and put it in a 8 x 11 inch pan. I used tomato fettucini for this. I didn't have the egg substitute so I added an extra egg. It worked fine. I loved how all the flavors came through. It was perfectly baked in 40 minutes. Thanks for sharing. Made for ZWT 8- France.
I loved it and could have even used more blue cheese flavor...very good side dish. Made for ZWT #7 and my team Witchin Kitchen.