- Recipes Home
- Interest Groups
Spaghetti Cheese Amandine Recipe
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Spaghetti||8 Ounce, broken into small pieces|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Italian herb seasoning||1⁄2 Teaspoon|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Skim milk||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Frozen no salt peas||1 Cup (16 tbs), Defrosted|
|Margarine||2 Tablespoon (Acceptable)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 1876 Calories from Fat 654
% Daily Value*
Total Fat 72 g111.4%
Saturated Fat 14.5 g72.3%
Trans Fat 0 g
Cholesterol 49.6 mg
Sodium 1715.1 mg71.5%
Total Carbohydrates 229 g76.4%
Dietary Fiber 17.7 g70.7%
Sugars 24.9 g
Protein 97 g195%
Vitamin A 140.5% Vitamin C 86.4%
Calcium 85.5% Iron 84.2%
*Based on a 2000 Calorie diet
Toast almonds on a cookie sheet in oven 5 to 7 minutes.
Remove from oven and set aside.
Cook spaghetti according to package directions, omitting salt.
In a bowl, combine cottage cheese, Italian seasoning, onion, milk, Parmesan cheese and peas.
Heat margarine in a skillet over medium heat.
Add cooked and drained spaghetti.
Stir to mix well.
When spaghetti is warm, add cheese mixlure and stir gently until heated.
Stir in black pepper, top with toasted almonds and serve immediately.