You’ll Need:

1/2 box ( 8 oz / 227g ) Notta Pasta

1/4 cup finely chopped Italian parsley

Salt and pepper, to taste

1 Tbsp olive oil

1 medium onion, minced

3 cloves garlic, minced

1 – 10 oz (280g) package frozen chopped spinach, thawed & squeezed dry

4 egg whites

1 – 15 oz (425g) container part-skim ricotta cheese

1 tsp salt

1/2 tsp nutmeg

1/2 tsp pepper

2 Tbsp parmesan cheese

Directions : 1 Preheat oven to 350?F (175?C). Lightly oil a 9″ pie plate.
2 Boil Notta Pasta according to box directions. Rinse under cold water and drain well. Immediately toss with parsley, salt and pepper.
3 Pour mixture into pie plate. Spread evenly on bottom and up sides of pie dish to form a shell.
4 In a non-stick skillet, heat olive oil over medium-high heat. Add onion and garlic. Saut? until softened. Mix in spinach, and set aside to cool.
5 Beat together egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese.
6 Stir into spinach mixture.
7 Spread evenly in shell. Bake 40 minutes or until set.
8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce.