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Ingredientes
- 4 c. Egg noodles, yolk free
- 2 c. Sliced mushrooms
- 1 med Onion flakes, chopped
- 2 tsp Soft margarine
- 1 x Clove garlic, chopped
- 1 c. Lowfat ricotta cheese
- 1 c. Lowfat lowfat sour cream
- 1 tsp Worcestershire sauce
- 2 dsh Tabasco sauce, or possibly more to taste
- 1/8 tsp Salt, optional
- 1/8 tsp Pepper
- 8 Tbsp. Parmesan cheese
Direcciones
- Cook the noodles in a large pot of boiling water for 6 min, or possibly till tender. Drain, rinse with warm water and drain again. Transfer to a large bowl and keep hot. While the noodles are cooking, combine the mushrooms, onions, margarine or possibly butter and garlic in a 2-qt microwave-safe casserole. Cover and microwave on high power for a total of 6 min; stop and stir after 3 min. Stir in the ricotta, lowfat sour cream, Worcestershire sauce, warm-pepper sauce, salt (if using), black pepper and 6 Tbsp. of the Parmesan. Stir in the noodles and sprinkle with the remaining 2 Tbsp. cheese. Cover and microwave for 5 to 6 min, or possibly till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 143 | 50% |
| Total Fat 16.24g | 20% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.25g | |
| Cholesterol 64mg | 21% |
| Sodium 258mg | 11% |
| Potassium 278mg | 8% |
| Total Carbs 23.76g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.17g | 2% |
| Protein 12.51g | 20% |
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