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Linguine Frittata

Linguine Frittata
Makes:
6
Prep Time:
15
minutes
Total Time:
55
minutes
Vegetarian
based on
1 reviews
Use up leftover pasta, add some vegetables to make this quick and easy Linguine Frittata entrée.

In this recipe:



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Ingredients:

  • 1 pkg. (9 oz.) BUITONI Refrigerated Linguine (9 oz.), cooked and drained
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup loose-pack frozen whole-kernel corn
  • 1/2 cup finely chopped red bell pepper
  • 2 cups (four 4-oz. cartons) cholesterol-free egg product or 10 large eggs, lightly beaten
  • 1 cup lowfat cottage cheese
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup shredded cheddar cheese
  • 1 container (15 oz.) BUITONI Refrigerated Marinara Sauce (15 oz.), warmed

Directions:

PREHEAT oven to 400° F. Spray 9 1/2- or 10-inch ovenproof skillet with nonstick cooking spray.

COMBINE linguine, spinach, corn and bell pepper in large bowl. Place egg product, cottage cheese and thyme in blender; cover. Blend until smooth. Pour over pasta mixture; toss well. Spread evenly into prepared skillet.

BAKE for 20 to 25 minutes. Sprinkle with Parmesan cheese and cheddar cheese; bake for additional 5 to 10 minutes or until set. Let stand for 5 minutes; cut into wedges. Serve with sauce. Season with salt and ground black pepper.



Reviews:

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    Linguine Frittata

    Tahsina Begum from Dammam

    Thanks!!!!!!!!!!!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Linguine Frittata

    Ingredients

    • 1 pkg. (9 oz.) BUITONI Refrigerated Linguine (9 oz.), cooked and drained
    • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
    • 1/2 cup loose-pack frozen whole-kernel corn
    • 1/2 cup finely chopped red bell pepper
    • 2 cups (four 4-oz. cartons) cholesterol-free egg product or 10 large eggs, lightly beaten
    • 1 cup lowfat cottage cheese
    • 1/2 teaspoon dried thyme, crushed
    • 1/2 cup shredded Parmesan cheese
    • 1/4 cup shredded cheddar cheese
    • 1 container (15 oz.) BUITONI Refrigerated Marinara Sauce (15 oz.), warmed

     

    Directions

    PREHEAT oven to 400° F. Spray 9 1/2- or 10-inch ovenproof skillet with nonstick cooking spray.

    COMBINE linguine, spinach, corn and bell pepper in large bowl. Place egg product, cottage cheese and thyme in blender; cover. Blend until smooth. Pour over pasta mixture; toss well. Spread evenly into prepared skillet.

    BAKE for 20 to 25 minutes. Sprinkle with Parmesan cheese and cheddar cheese; bake for additional 5 to 10 minutes or until set. Let stand for 5 minutes; cut into wedges. Serve with sauce. Season with salt and ground black pepper.


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