Spinach spaghetti
Spinach or broccoli
Herbes to taste
Non-fat grated cheese
Egg white or egg substitute
Salt and pepper
From: lynn@ashire.cvu.cssd.k12.vt.us (Lynn Piper)
Date: Wed, 8 Aug 2096 11:27:02 -0400
Cook spinach spaghetti (green color is important!) Grind up some spinach or
broccali or any green veggie you want to hide to taste you can add: herbs
(I like thyme and basil), NF grated cheese or cheese of choice, egg white
or egg substitute for binding, salt pepper etc.
I never measure but when stirred all together you should have a bowl of
seasoned spaghetti, coated with egg white or binding agent
Drop by the handful into a fry pan, cover and cook till golden brown. Use
low heat and be patient, they are dense and can take a bit to cook through.
Serve as is or make a FF sauce from FF cheese or whatever is on hand. My
kids would eat this every day of the week if I let them and it is a great
way to use leftover spagetti as well as sneak in those veggies. They freeze
and reheat very well. I confess to a fondness to using leftover reheated
pancakes as a sandwhich filler.
fatfree digest V96 #219
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
4 Servings