June is National Dairy Month and the perfect time to try some new recipes of the dairy variety. Dairy products such as milk, cheese, and yogurt are an important source of protein, calcium, and other vital nutrients.
Evidence also suggests that a diet rich in and can reduce the risk for heart disease and diabetes. Besides that, they just taste great, as if I needed an excuse to eat more cheese. Products like milk and yogurt are so versatile that it’s easy to get your in any meal.
To get you started, here is the from , contributed by ningwan. Enjoy!
Ingredients
1 lb. Thin spaghetti
1 tbsp Olive oil
1 Small onion, chopped
3 cloves Garlic, minced
1 Medium red bell pepper, diced
1 tbsp Whole wheat flour
1 1/2 cups Nonfat milk
3 cups Chopped fresh spinach
1 tsp Dried Italian herb mix
1/2 cup Liquid egg substitute or 2 egg whites
3 tbsp Grated Parmesan cheese
Preparation
1. Cook spaghetti according to package directions, omitting salt. Lightly coat 10-inch deep-dish pie plate or ovenproof casserole with cooking spray. Drain pasta; arrange in pie plate or casserole, forming crust. Set aside.
2. Preheat oven to 350F. In large skillet, heat oil over low fat. Add onion, garlic and bell pepper. Cook, stirring often, until onion is softened, about 3 min. Sprinkle vegetable mixture with flour. Cook, stirring, 1 min. Remove skillet from heat. Whisk in milk, a little at a time. Return skillet to medium-low heat, stirring until sauce thickens. Remove from heat; add spinach. Cool mixture slightly; stir in herb mix and egg substitute. Pour mixture into pasta crust and sprinkle top with cheese.
3. Bake until filling is set and heated through, about 30min. Serve hot.
