Serves: 2
Total Calories: 654

1/4 pound uncooked spinach fettucine
2/3 cup skim milk ricotta cheese
1/2 cup canned tomato
1 clove garlic (large), minced
1 small onion, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon grated Parmesan cheese

1. Prepare the pasta according to package directions, drain, and rinse thoroughly.

2. Place the pasta in a 1-quart casserole dish, and spoon ricotta cheese in center of pasta. Cover and bake at 300°F for 8 to 10 minutes until ricotta is heated through.

3. In a small saucepan, combine the tomatoes with the remaining ingredients, bring to a boil, reduce the heat, and let simmer for 3 to 5 minutes or until onion is tender.

4. Remove pasta from oven, and spoon sauce around ricotta cheese. Sprinkle Parmesan cheese over all and serve.

EXCHANGES
3 Starch
1 Vegetable
1 Medium-Fat Meat
1 Fat

NUTRITION FACTS
Calories 382
Calories from Fat 91
Total Fat 10 grams
Saturated Fat 5 grams
Cholesterol 82 milligrams
Sodium 292 milligrams
Total Carbohydrate 53 grams
Dietary Fiber 5 grams
Sugars 12 grams
Protein 20 grams

Nutritional Facts:

Serves: 2
Total Calories: 654
Calories from Fat: 11

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Baked Macaroni And Cheese
Beef Stroganoff
Corkscrew Pasta With Sage And Peppers
Eggplant Lasagna
Fettucine Verde With Tomato Sauce
Fettucine With Peppers And Broccoli
Garlic Fettucine
Linguine With Clam Sauce
Linguine With Garlic Broccoli Sauce
Pasta With Vegetable Clam Sauce
Rigatoni With Chicken And Three-Pepper Sauce
Shrimp And Pasta
Spaghetti Pie
Spaghetti With Pesto Sauce
Stuffed Manicotti
Vegetable Lo Mein