Cabbage-Pasta Bake
Take your pick: use fresh refrigerated fettuccine or dried fettuccine
in this German-flavored meatless main dish.
4 ounces spinach or plain fettuccine
1 cup thinly sliced carrots
1/2 of a 16-ounce pkg (4 cups) coleslaw mix
(shredded cabbage with carrot)
1 cup reduced-sodium vegetable broth
1 tsp caraway seed
1/4 tsp pepper
1/8 tsp salt
1 (12 oz) carton low-fat cottage cheese
1 tbsp horseradish mustard
1/2 cup skim milk
1 tbsp cornstarch
1 tbsp 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, vegetable 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 minutes more. 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 minutes to till heated through and bubbly.
POINTS: 6.5 (4.5)
PER SERVING: 245 Calories/2 g Total Fat
1 g Saturated Fat/663 mg Sodium/39 g Total Carbohydrate
4 g Dietary Fiber/18 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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