Spaghetti Ring Florentine - Butter Busters^ Recipe
Yield: 10 ----------Recipe by luhu.jp
Ingredients:
8 ounce: Uncooked spaghetti,
6 each: Tb liquid Butter Buds,
2 each: Pk, (10oz) frozen chopped
2 can: , (8oz) sliced mushrooms,
-spinach,
-rinsed and drained,
1/2 cup: Chopped onion,
1 can: , (26 3/4oz) Hunts light
1/2 cup: Egg Beaters,
-spaghetti sauce,
1/3 cup: Alpine Lace or Weight,
1 cup: Nonfat mozzarella cheese,
-Watchers fatfree Parmesan,
-grated,
-cheese,
Directions:
Line a tube or angel food cake pan with folil. Spray with Pam. Set
aside. Cook spaghetti according to package directions; drain. Cook
spinach according to directions, adding onion; drain, pressing out
liquid with back of spoon. Stir together Egg Beaters, spaghetti and
spinach mixture, Parmesan, mozzarella, 4 tb liquid Butter Buds and
1/2 of the mushrooms. Press into mold. Cover and bake at 375F. 25
minutes. Let stand 5 minutes. For sauce: heat remaining mushrooms in
2 tb Butter Buds. Add sauce and heat through. Cut ring into wedges
and pour sauce over each serving. Per serving: 129 cal., 0.5 g fat
(3%), 0mg chol., 3g fiber, 9g pro., 23g carb., 505mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Submitted By CAROLYN SHAW On 02-21-95
Source from luhu.jp
aside. Cook spaghetti according to package directions; drain. Cook
spinach according to directions, adding onion; drain, pressing out
liquid with back of spoon. Stir together Egg Beaters, spaghetti and
spinach mixture, Parmesan, mozzarella, 4 tb liquid Butter Buds and
1/2 of the mushrooms. Press into mold. Cover and bake at 375F. 25
minutes. Let stand 5 minutes. For sauce: heat remaining mushrooms in
2 tb Butter Buds. Add sauce and heat through. Cut ring into wedges
and pour sauce over each serving. Per serving: 129 cal., 0.5 g fat
(3%), 0mg chol., 3g fiber, 9g pro., 23g carb., 505mg sod. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Submitted By CAROLYN SHAW On 02-21-95
Source from luhu.jp