4 cups cooked spinach fettuccine noodles
2 cups fresh mushroom slices
3 green onions, finely chopped
2 cloves garlic, minced
6 cups fresh spinach, coarsely chopped (or 10 ounces frozen, thawed spinach)
2 tablespoons water
1 (15 ounce) container nonfat ricotta cheese
1/4 cup skim milk
1 egg
1 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup shredded reduced fat Swiss cheese

Preheat oven to 350 degrees. Spray medium skillet with nonstick cooking spray and heat over medium heat. Add mushrooms, green onion and garlic. Cook and stir over medium heat until mushrooms are soft. Add spinach and water. Cover and cook until spinach is wilted, about 3 minutes.

Combine ricotta cheese, milk, egg, nutmeg and salt and pepper in large bowl. Gently stir in noodles and vegetable mixture and toss to coat. Lightly spray a 1.5-quart casserole with cooking spray. Spread noodle mixture into casserole and sprinkle with cheese. Bake 25-30 minutes or until an inserted knife comes out clean.

Makes 4-6 Servings
Serving Size: 12 ounces