Spaghetti Pie With Prosciutto And Peas
Pasta meets pizza: Pour eggs, reduced-fat milk, and part-skim ricotta over pasta, then top with peas and prosciutto. Presto! It’s dinner.
Ingrediënten
6 main-dish servings
- 8 ounces thick spaghetti
- 4 large eggs
- 2 large egg whites
- 1 container 15 ounces part-skim ricotta cheese
- ¾ cup reduced-fat 2% milk
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter or margarine
- 1 bunch green onions cut into ¼-inch pieces (1 cup)
- 1 cup frozen peas
- 6 thin slices prosciutto 3 ounces
Instructies
- Preheat oven to 350°F.
- Prepare spaghetti according to package directions, without using salt and draining 2 minutes before indicated cooking time.
- Meanwhile, in medium bowl, whisk eggs, egg whites, ricotta, milk, nutmeg, salt, and pepper until blended.
- Set aside.
- In oven-safe nonstick 12-inch skillet, melt butter over medium heat.
- Add green onions and cook about 5 minutes or until softened.
- Remove skillet from heat.
- To skillet, add drained spaghetti and frozen peas; toss to combine.
- Pour egg mixture over pasta and arrange prosciutto slices on top.
- Place skillet over medium-high heat and cook egg mixture 3 to 5 minutes or until edges just begin to set.
- Place skillet in oven and bake 15 minutes or until center is set.
- Slide pie onto large plate to serve.
Nutritional Information
Calories: 375 kcal
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