Oodles of noodles, whether cheesy or blanketed in sauce, are the ultimate comfort food. From a light and luscious penne tossed with seasonal vegetables and a dollop of pesto to spaghetti carbonara, a restaurant favorite featuring a creamy, bacon-specked sauce, these dishes are sure to satisfy.
We offer two kinds of colorful pasta primavera (one with chicken breast, the other shrimp); both make ideal company fare. But if you crave meat sauce, dig into our hearty lasagna toss or sausage baked ziti. And, of course, we haven’t forgotten the mac and cheese: our version, made with two kinds of cheese and a light and crispy bread-crumb topping, is irresistible.
Farfalle with Grilled Vegetables
Penne Genovese with White Beans and Pesto
Spaghetti Pie with Prosciutto and Peas
Sometimes all you want is a warm bowl of pasta tossed with tomato sauce. Here’s a simple recipe, plus flour delicious variations. Pair with one pound cooked pasta of choice to make four main-dish servings.
ACTIVE TIME: 5 MINUTES · TOTAL TIME: 16 MINUTES
MAKES: 4 SERVINGS
| 4 | TABLESPOONS OLIVE OIL | |
| 4 | CLOVES GARLIC, CRUSHED WITH GARLIC PRESS | |
| 4 | POUNDS RIPE TOMATOES (ABOUT 6 MEDIUM), COARSELY CHOPPED | |
| ¼ | TEASPOON SALT | |
| 1/8 | TEASPOON GROUND BLACK PEPPER |
In 12-inch skillet, heat oil over medium-high until hot. Add garlic; cook 1 minute or until golden, stirring. Add tomatoes, salt, and pepper and cook, uncovered, 10 minutes or until lightly thickened. Remove skillet from heat.
EACH ½ CUP: ABOUT 85 CALORIES | 2G PROTEIN | 8G CARBOHYDRATE | 6G TOTAL FAT (1G SATURATED) | 2G FIBER | 0MG CHOLESTEROL | 130MG SODIUM
CHIPOTLE TOMATO SAUCE
Prepare Easy Tomato Sauce as directed, but add ½ teaspoon ground chipotle chili pepper along with the garlic.
BASIL OR ROSEMARY TOMATO SAUCE
Prepare Easy Tomato Sauce as directed, but after removing sauce from heat, stir in ¼ cup loosely packed fresh basil leaves, chopped, or 1 teaspoon chopped fresh rosemary.
SAGE TOMATO SAUCE
Prepare Easy Tomato Sauce as directed, but after removing sauce from heat, stir in 1 tablespoon butter or margarine, plus 1 teaspoon chopped fresh sage.
FARFALLE WITH GRILLED VEGETABLES
A medley of grilled veggies makes pasta extra good. If you have fresh basil, mint, parsley, or dill in the garden or the fridge, chop ¼ cup and stir it into this already colorful dish just before serving.
ACTIVE TIME: 20 MINUTES · TOTAL TIME: 55 MINUTES
MAKES: 4 MAIN-DISH SERVINGS
| 2 | MEDIUM RED PEPPERS, EACH CUT LENGTHWISE INTO QUARTERS, SEEDS AND STEMS DISCARDED | |
| 2 | MEDIUM ZUCCHINI AND/OR SUMMER SQUASH (8 OUNCES EACH), CUT INTO ½-INCH-THICK SLICES | |
| 1 | MEDIUM ONION, CUT INTO ½-INCH-THICK ROUND SLICES | |
| 2 | TABLESPOONS OLIVE OIL | |
| ¼ | TEASPOON SALT | |
| ¼ | TEASPOON GROUND BLACK PEPPER | |
| 1 | PACKAGE (16 OUNCES) FARFALLE | |
| 2 | LARGE TOMATOES, CHOPPED | |
| 1/3 | CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING |
1 Heat large covered saucepot of salted water to boiling over high heat.
2 Meanwhile, preheat outdoor grill for direct grilling over medium heat. Place red peppers, zucchini, and onion in large bowl; add oil, salt, and black pepper. Toss until vegetables are evenly coated.
3 Place vegetables on hot grill grate; cover and cook 10 to 12 minutes or until vegetables are tender and lightly charred, turning once. While vegetables are grilling, add pasta to boiling water and cook as label directs. As vegetables are done grilling, transfer to cutting board and coarsely chop.
4 Reserve ¼ cup pasta cooking water. Drain pasta. Return pasta and reserved cooking water to saucepot; stir in tomatoes, grilled vegetables, and 1/3 cup Pecorino. Serve with additional Pecorino.
EACH SERVING: ABOUT 575 CALORIES | 20G PROTEIN | 100G CARBOHYDRATE | 11G TOTAL FAT (2G SATURATED) | 7G FIBER | 7MG CHOLESTEROL | 385MG SODIUM
PENNE GENOVESE WITH WHITE BEANS AND PESTO
An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.
ACTIVE TIME: 20 MINUTES · TOTAL TIME: 50 MINUTES
MAKES: 6 MAIN-DISH SERVINGS
| 12 | OUNCES WHOLE-WHEAT PENNE OR ROTINI | |
| 1½ | CUPS PACKED FRESH BASIL LEAVES | |
| 1 | GARLIC CLOVE | |
| 3 | TABLESPOONS WATER | |
| 3 | TABLESPOONS EXTRA-VIRGIN OLIVE OIL | |
| ¼ | TEASPOON SALT | |
| ½ | TEASPOON GROUND BLACK PEPPER | |
| ½ | CUP FRESHLY GRATED PARMESAN CHEESE | |
| 1 | SMALL ONION (4 TO 6 OUNCES), CHOPPED | |
| 1 | CAN (15 OUNCES) WHITE KIDNEY BEANS (CANNELLINI), RINSED AND DRAINED | |
| 1 | PINT GRAPE TOMATOES (RED, YELLOW, AND ORANGE MIX IF AVAILABLE), CUT INTO QUARTERS |
1 Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2 Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, salt, and pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
3 In 12-inch skillet, heat remaining 1 tablespoon oil over medium heat until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in beans and cook 5 minutes longer, stirring occasionally.
4 Reserve ¼ cup pasta cooking water. Drain pasta and return to saucepot; stir in bean mixture, pesto, tomatoes, and reserved cooking water. Toss.
EACH SERVING: ABOUT 375 CALORIES | 15G PROTEIN | 59G CARBOHYDRATE | 10G TOTAL FAT (2G SATURATED) | 9G FIBER | 5MG CHOLESTEROL | 435MG SODIUM
If only lasagna, that perennial family favorite didn’t take two and a half hours to prepare and bake! Luckily our streamlined version clocks in at just thirty minutes from saucepot to pasta bowl, without losing any of the rich flavors of the original.
ACTIVE TIME: 15 MINUTES · TOTAL TIME: 45 MINUTES
MAKES: 6 MAIN-DISH SERVINGS
| 1 | PACKAGE (16 OUNCES) LASAGNA NOODLES (SEE TIP) | |
| 2 | TEASPOONS OLIVE OIL | |
| 1 | POUND LEAN GROUND BEEF OR MEATLOAF MIX (GROUND BEEF, PORK, AND VEAL) | |
| ½ | CUP DRY RED WINE | |
| 1 | JAR (24 OUNCES) MARINARA SAUCE | |
| 1/3 | CUP WHOLE MILK | |
| ¾ | CUP PART-SKIM RICOTTA CHEESE | |
| ½ | CUP FRESH BASIL LEAVES, CHOPPED | |
| ¼ | CUP FRESHLY GRATED PECORINO-ROMANO CHEESE | |
| ¼ | TEASPOON GROUND BLACK PEPPER | |
| 1/3 | CUP SHREDDED PART-SKIM MOZZARELLA CHEESE |
1 Heat large covered saucepot of salted water to boiling over high heat. Add lasagna noodles and cook as label directs or until al dente.
2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add meat and cook, breaking it up with spoon, until no longer pink, about 3 minutes. (If using meatloaf mix, drain off fat.) Add wine; cook 2 to 3 minutes or until almost evaporated. Stir in marinara sauce, then heat to boiling. Simmer over low heat 5 minutes, stirring occasionally. Stir in milk; simmer 5 minutes.
3 In bowl, stir ricotta with basil, Pecorino, and pepper; set aside.
4 Drain noodles and return to saucepot. Add meat sauce and mozzarella; toss well.
5 Spoon onto 6 warm plates; top with dollops of ricotta mixture.
TIP Don’t be tempted to use no-boil lasagna noodles to save time with this recipe—the noodles will break apart when tossed.
EACH SERVING: ABOUT 655 CALORIES | 32G PROTEIN | 71G CARBOHYDRATE | 26G TOTAL FAT (10G SATURATED) | 4G FIBER | 71MG CHOLESTEROL | 800MG SODIUM
This tasty recipe combines linguine, lean ground chicken, and classic Bolognese ingredients for a family dinner that everyone will love. For photo.
ACTIVE TIME: 25 MINUTES · TOTAL TIME: 1 HOUR 5 MINUTES
MAKES: 6 MAIN-DISH SERVINGS
| 12 | OUNCES LINGUINE OR FETTUCINE | |
| 4 | TEASPOONS OLIVE OIL | |
| 1 | POUND GROUND CHICKEN BREAST | |
| ½ | TEASPOON SALT | |
| ¼ | TEASPOON GROUND BLACK PEPPER | |
| 2 | MEDIUM CARROTS, PEELED AND CHOPPED | |
| 2 | MEDIUM STALKS CELERY, CHOPPED | |
| 1 | LARGE ONION (12 OUNCES), CHOPPED | |
| 1 | GARLIC CLOVE, CRUSHED WITH GARLIC PRESS | |
| 1 | CAN (28 OUNCES) CRUSHED TOMATOES | |
| ½ | CUP REDUCED-FAT MILK (2%) | |
| 1/3 | CUP FRESHLY GRATED PARMESAN CHEESE | |
| ¼ | CUP LOOSELY PACKED FRESH PARSLEY LEAVES, CHOPPED |
1 Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2 While pasta cooks, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium heat for 1 minute. Add ground chicken to skillet; sprinkle with ¼ teaspoon salt. Cook chicken, stirring occasionally, until no longer pink, 8 to 9 minutes. Transfer chicken along with any juices in skillet to medium bowl; set aside.
3 To same skillet, add remaining 2 teaspoons oil, carrots, celery, onion, and garlic; cook, stirring occasionally, until vegetables are lightly browned and tender, 10 to 12 minutes. Stir in tomatoes, remaining ¼ teaspoon salt, and pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.
4 Stir in chicken and milk; heat through.
5 Reserve ¼ cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water and toss to coat pasta.
EACH SERVING: ABOUT 410 CALORIES | 29G PROTEIN | 59G CARBOHYDRATE | 6G TOTAL FAT (2G SATURATED) | 5G FIBER | 49MG CHOLESTEROL | 800MG SODIUM
Here’s a restaurant favorite you can make at home with ease. Beaten eggs and plenty of Romano cheese form a light, creamy sauce in this bacon-studded pasta dish.
ACTIVE TIME: 10 MINUTES · TOTAL TIME: 45 MINUTES
MAKES: 4 MAIN-DISH SERVINGS
| 1 | PACKAGE (16 OUNCES) SPAGHETTI | |
| 1 | TABLESPOON OLIVE OIL | |
| 3 | THICK SLICES BACON OR 4 OUNCES PANCETTA, CUT INTO ¼-INCH PIECES | |
| 1 | SMALL ONION, CHOPPED | |
| 5 | LARGE EGGS | |
| ½ | CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING | |
| ¼ | TEASPOON GROUND BLACK PEPPER, PLUS COARSELY GROUND BLACK PEPPER | |
| ¼ | CUP LOOSELY PACKED FRESH PARSLEY LEAVES, CHOPPED |
1 Heat large covered saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs.
2 Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat 1 minute. Add bacon and cook until browned. With slotted spoon, transfer bacon to paper-towel-lined plate. Pour off all but 2 tablespoons fat from skillet; add onion and cook 5 to 6 minutes or until tender. Remove skillet from heat.
3 Reserve ¼ cup pasta cooking water. Drain pasta; add to skillet with reserved water and bacon. Cook over medium heat, stirring, until water is absorbed. In bowl, whisk eggs with Romano and pepper.
4 Remove skillet from heat; stir in egg mixture (heat from pasta will cook eggs). Add parsley and toss until pasta is well coated. Spoon into warm pasta bowl; serve with Romano and coarsely ground pepper to taste.
EACH SERVING: ABOUT 695 CALORIES | 29G PROTEIN | 88G CARBOHYDRATE | 24G TOTAL FAT (8G SATURATED) | 3G FIBER | 290MG CHOLESTEROL | 590MG SODIUM
Thanks to the addictively rich cream sauce, your family will clamor for seconds, while you’ll appreciate the abundant veggies they’re getting.
ACTIVE TIME: 25 MINUTES · TOTAL TIME: 55 MINUTES
MAKES: 6 MAIN-DISH SERVINGS
| 12 | OUNCES FUSILLI OR CAVATAPPI | |
| 2 | GREEN ONIONS | |
| 4 | TEASPOONS OLIVE OIL | |
| 1½ | POUNDS SKINLESS, BONELESS CHICKEN-BREAST HALVES, CUT INTO 1-INCH PIECES | |
| ½ | TEASPOON SALT | |
| ¼ | TEASPOON GROUND BLACK PEPPER | |
| 1 | GARLIC CLOVE, CRUSHED WITH GARLIC PRESS | |
| 1 | POUND ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES | |
| 1 | MEDIUM RED PEPPER, THINLY SLICED | |
| ½ | CUP HEAVY OR WHIPPING CREAM | |
| ¼ | TEASPOON CRUSHED RED PEPPER | |
| ½ | CUP FRESHLY GRATED PARMESAN CHEESE | |
| ¼ | CUP LOOSELY PACKED FRESH BASIL LEAVES, THINLY SLICED |
1 Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain pasta, reserving ½ cup cooking water. Return pasta and reserved cooking water to saucepot.
2 Meanwhile, slice green onions and reserve 2 tablespoons dark-green tops for garnish. In 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Sprinkle chicken with ¼ teaspoon each salt and black pepper. Add chicken to skillet and cook, stirring occasionally, until chicken is browned and no longer pink throughout, 6 to 7 minutes. Transfer to medium bowl; set aside.
3 To skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onions and garlic; cook 1 minute, stirring. Add asparagus and red pepper; cook, stirring frequently, until vegetables are tender-crisp, 6 to 7 minutes. Stir in cream, crushed red pepper, and remaining ¼ teaspoon salt. Heat to boiling over medium-high heat. Stir in chicken and remove skillet from heat.
4 To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture, and basil; stir to combine. Spoon into bowls; garnish with reserved green onion.
EACH SERVING: ABOUT 485 CALORIES | 38G PROTEIN | 46G CARBOHYDRATE | 15G TOTAL FAT (7G SATURATED) | 3G FIBER | 98MG CHOLESTEROL | 470MG SODIUM
This colorful pasta is a great recipe to whip up for guests. Serve with a salad of baby greens and some crusty Italian bread.
ACTIVE TIME: 15 MINUTES · TOTAL TIME: 50 MINUTES
MAKES: 6 MAIN-DISH SERVINGS
| 16 | OUNCES (1 PACKAGE) MEDIUM SHELL OR BOW-TIE PASTA | |
| 4 | MEDIUM CARROTS, SLICED DIAGONALLY INTO 1/8-INCH-THICK SLICES | |
| 2 | CUPS BROCCOLI FLORETS (HALF-OUNCE BAG) AND/OR 2 CUPS 2-INCH PIECES ASPARAGUS (8 OUNCES) | |
| 6 | OUNCES SNAP PEAS OR SNOW PEAS, STRINGS REMOVED, OR 1 CUP FROZEN PEAS | |
| 1 | CUP HEAVY OR WHIPPING CREAM | |
| 1 | TEASPOON GRATED FRESH LEMON PEEL | |
| 1 | TEASPOON SALT | |
| ½ | TEASPOON GROUND BLACK PEPPER | |
| 1 | POUND UNCOOKED FROZEN OR FRESH SHELLED AND DEVEINED LARGE SHRIMP, WITH TAIL PART OF SHELL LEFT ON, IF YOU LIKE | |
| 3 | PLUM TOMATOES OR 2 MEDIUM TOMATOES, COARSELY CHOPPED | |
| 1 | CUP LOOSELY PACKED MIXED FRESH HERBS, SUCH AS BASIL, MINT, DILL, AND/OR PARSLEY LEAVES, COARSELY CHOPPED |
1 Heat large covered saucepot of salted water to boiling over high heat.
2 Add pasta to water in saucepot; heat to boiling over high heat and cook 3 minutes. Add carrots, broccoli, and snap peas to pasta; heat to boiling and cook 3 minutes longer. Remove ½ cup pasta cooking water; set aside. Drain pasta and vegetables in colander when pasta is tender yet still slightly firm (al dente); set aside.
3 In same saucepot, heat cream, lemon peel, reserved pasta cooking water, salt, and black pepper to boiling over high heat, stirring occasionally. Add frozen shrimp and cook 5 minutes or just until shrimp turn opaque throughout. (If using fresh shrimp, cook only 2 to 3 minutes.)
4 Add pasta and vegetables to shrimp mixture in saucepot. Add tomatoes and mixed herbs and toss to combine; heat through and serve.
EACH SERVING: ABOUT 545 CALORIES | 28G PROTEIN | 69G CARBOHYDRATE | 18G TOTAL FAT (10G SATURATED FAT) | 6G FIBER | 170MG CHOLESTEROL | 650MG SODIUM
This yummy new twist on baked ziti will please kids as well as adults. Assemble it up to a day ahead, refrigerate, and bake just before serving.
ACTIVE TIME: 20 MINUTES · TOTAL TIME: 1 HOUR 25 MINUTES
MAKES: 2 CASSEROLES, 4 MAIN-DISH SERVINGS EACH
| 1 | POUND SWEET AND/OR HOT ITALIAN SAUSAGE LINKS, CASINGS REMOVED | |
| 4 | GARLIC CLOVES, CRUSHED WITH GARLIC PRESS | |
| 2 | LARGE RED, GREEN, AND/OR YELLOW PEPPERS, CUT INTO ¼-INCH SLICES | |
| 1 | JUMBO ONION (1 POUND), CUT IN HALF, THEN CUT CROSSWISE INTO ¼-INCH SLICES | |
| 1 | POUND SLICED WHITE MUSHROOMS | |
| 1 | CAN (28 OUNCES) WHOLE TOMATOES IN PUREE | |
| 1 | CAN (15 OUNCES) TOMATO PUREE | |
| 1 | TEASPOON SALT | |
| 1 | PACKAGE (16 OUNCES) ZITI OR PENNE | |
| 1 | PACKAGE (8 OUNCES) SHREDDED PART-SKIM MOZZARELLA CHEESE | |
| ½ | CUP FRESHLY GRATED PECORINO-ROMANO CHEESE |
1 In deep nonstick 12-inch skillet, cook sausage over medium heat 10 minutes or until browned, stirring and breaking it up with side of spoon. With slotted spoon, transfer sausage to medium bowl.
2 In drippings in skillet, cook garlic, peppers, onion, and mushrooms, covered, 10 minutes. Uncover and cook 8 minutes longer or until vegetables are tender and most of liquid has evaporated. Stir in tomatoes and puree, tomato puree, and salt; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
3 Meanwhile, heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook 2 minutes less than label directs.
4 Preheat oven to 400°F. Reserve ½ cup pasta cooking water. Drain pasta. Return pasta and reserved cooking water to saucepot; stir in tomato sauce. Add mozzarella and reserved sausage; toss to combine. Divide mixture evenly between 2 ungreased 2½-quart baking dishes. Sprinkle with Pecorino.
5 Bake 20 to 25 minutes or until tops brown and sauce is bubbling (add 10 minutes if casserole was refrigerated). Let stand 10 minutes before serving.
EACH SERVING: ABOUT 575 CALORIES | 28G PROTEIN | 63G CARBOHYDRATE | 24G TOTAL FAT (10G SATURATED) | 6G FIBER | 62MG CHOLESTEROL | 1,410MG SODIUM
Oodles of noodles baked in cheese sauce. If there’s anything more delicious and comforting than that, we haven’t tasted it!
ACTIVE TIME: 15 MINUTES · TOTAL TIME: 45 MINUTES
MAKES: 6 MAIN-DISH SERVINGS
| 1 | PACKAGE (16 OUNCES) FUSILLI | |
| 6 | CUPS LOW-FAT MILK (1%) | |
| 3 | TABLESPOONS CORNSTARCH | |
| 1 | TEASPOON DRY MUSTARD | |
| ¾ | TEASPOON SALT | |
| 1/8 | TEASPOON GROUND NUTMEG | |
| ½ | CUP FRESHLY GRATED PECORINO-ROMANO CHEESE | |
| 3 | CUPS SHREDDED EXTRA-SHARP CHEDDAR CHEESE | |
| ¼ | CUP PANKO (JAPANESE-STYLE BREAD CRUMBS) | |
| 1 | TABLESPOON BUTTER, MELTED |
1 Preheat oven to 400°F. Prepare pasta according to package directions.
2 Meanwhile, in large glass bowl, heat milk in microwave on High 2 minutes. To 4-quart saucepan, add milk. Whisk in cornstarch, mustard, salt, and nutmeg until well blended. Cook over medium heat, whisking frequently, until mixture thickens slightly and boils, 8 to 10 minutes. Cook 1 minute longer, whisking constantly. Remove from heat. Stir in Pecorino and then 2½ cups Cheddar until cheese melts.
3 In large mixing bowl, combine pasta and cheese sauce until well mixed. Spoon into shallow 3½-quart baking dish. Combine panko and butter and mix well. Stir in remaining cheese until well combined. Sprinkle over top of pasta and cheese. Bake, uncovered, 25 minutes or until hot and bubbling and bread crumbs are golden brown.
EACH SERVING: ABOUT 700 CALORIES | 37G PROTEIN | 76G CARBOHYDRATE | 28G TOTAL FAT (17G SATURATED) | 2G FIBER | 87MG CHOLESTEROL | 945MG SODIUM
SPAGHETTI PIE WITH PROSCIUTTO AND PEAS
Make this easy pie with freshly cooked spaghetti or use leftover noodles. A garnish of fried, thinly sliced green onions completes the picture.
ACTIVE TIME: 25 MINUTES · TOTAL TIME: 40 MINUTES
MAKES: 6 MAIN-DISH SERVINGS
| 8 | OUNCES THICK SPAGHETTI | |
| 4 | LARGE EGGS | |
| 2 | LARGE EGG WHITES | |
| 1 | CONTAINER (15 OUNCES) PART-SKIM RICOTTA CHEESE | |
| ¾ | CUP REDUCED-FAT MILK (2%) | |
| 1/8 | TEASPOON GROUND NUTMEG | |
| ¼ | TEASPOON SALT | |
| ½ | TEASPOON GROUND BLACK PEPPER | |
| 1 | TABLESPOON BUTTER OR MARGARINE | |
| 1 | BUNCH GREEN ONIONS, CUT INTO ¼-INCH PIECES (ABOUT 1 CUP) | |
| 1 | CUP FROZEN PEAS | |
| 6 | THIN SLICES PROSCIUTTO (ABOUT 3 OUNCES) |
1 Preheat oven to 350°F. Heat large covered saucepot of salted water to boiling over high heat. Add spaghetti and cook 2 minutes less than label directs.
2 Meanwhile, in medium bowl, whisk eggs, egg whites, ricotta, milk, nutmeg, salt, and pepper until blended. Set aside. In nonstick 12-inch skillet with oven-safe handle, melt butter over medium heat. Add green onions and cook about 5 minutes or until softened. Remove skillet from heat.
3 Drain spaghetti. To green onions in skillet, add spaghetti and frozen peas; toss to combine. Pour egg mixture over pasta and arrange prosciutto slices on top.
4 Place skillet over medium-high heat and cook egg mixture 3 to 5 minutes or until edges just begin to set. Place skillet in oven and bake 15 minutes or until center is set. Slide pie onto large plate to serve.
EACH SERVING: ABOUT 375 CALORIES | 25G PROTEIN | 38G CARBOHYDRATE | 13G TOTAL FAT (6G SATURATED) | 2G FIBER | 175MG CHOLESTEROL | 700MG SODIUM