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.
All point values in black bold are the new PointsPlus values,
while all point values in red bold are the old Point values .
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