Spaghetti Pie with Prosciutto and Peas
Instructions:
- For a healthy twist, try making this with whole wheat spaghetti.
- 8 ounces thick spaghetti
- 4 large eggs
- 2 large egg whites
- 1 container (15 ounces) part-skim ricotta cheese
- 3â„4 cup reduced-fat (2%) milk
- 1â„8 teaspoon ground nutmeg
- 1â„4 teaspoon salt
- 1â„4 teaspoon ground black pepper
- 1 tablespoon margarine or butter
- 1 bunch green onions, cut into 1â„4-inch pieces (about 1 cup)
- 1 cup frozen peas
- 6 thin slices prosciutto (about 3 ounces)
- Preheat oven to 350°F. In large saucepot, cook spaghetti 2minutes less than label directs.
- Meanwhile, inmediumbowl,whisk eggs, egg whites, ricotta,milk, nutmeg, salt, and pepper until blended. Set aside. In oven-safe nonstick 12-inch skillet, melt margarine over medium heat. Add green onions and cook about 5 minutes or until softened. Remove skillet from heat.
- Drain spaghetti.To green onions in skillet, add 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 3 to 5minutes 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.