Spaghetti Cheese Amandine
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
|Spaghetti||8 Ounce, broken into small pieces|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Italian herb seasoning||1⁄2 Teaspoon|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Skim milk||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Frozen no salt peas||1 Cup (16 tbs), Defrosted|
|Margarine||2 Tablespoon (Acceptable)|
|Black pepper||To Taste|
Preheat oven to 350° F.
Toast almonds on a cookie sheet in oven 5 to 7 minutes.
Remove from oven and set aside.
Cook spaghetti according to package directions, omitting salt.
In a bowl, combine cottage cheese, Italian seasoning, onion, milk, Parmesan cheese and peas.
Heat margarine in a skillet over medium heat.
Add cooked and drained spaghetti.
Stir to mix well.
When spaghetti is warm, add cheese mixlure and stir gently until heated.
Stir in black pepper, top with toasted almonds and serve immediately.