Cabbage-Pasta Bake

Take your pick:  use fresh refrigerated fettuccine or dried fettuccine
in this German-flavored meatless main dish.

Makes 4-6 servings

Ingredients

4 ounces spinach or plain fettuccine
1 cup thinly sliced carrots
1/2 of a 16-ounce pkg (4 cups) coleslaw mix (shredded cabbage with carrot)
1 cup reduced-sodium vegetable broth
1 tsp caraway seed
1/4 tsp pepper
1/8 tsp salt
1 (12 oz) carton low-fat cottage cheese
1 tbsp horseradish mustard
1/2 cup skim milk
1 tbsp cornstarch
1 tbsp snipped chives
Nonstick spray coating
1/2 cup crispy rye cracker crumbs

Prepare fettuccine according to package directions except omit the salt and add
sliced carrots the last 5 minutes of cooking.  Drain well; set aside.  Meanwhile,
in a large saucepan combine coleslaw mix, vegetable broth, caraway seed,
pepper, and salt.  Bring to boiling.  Reduce heat.  Cover and simmer for 5
minutes.  Stir in undrained cottage cheese and mustard.  Stir together milk
and cornstarch.  Add to hot mixture.  Cook and stir till thickened and
bubbly.  Cook and stir for 2 minutes more.  Stir in chives and drained pasta
mixture; toss to mix.  Spray a 2-quart square baking dish with nonstick
spray coating.  Turn pasta mixture into dish.  Sprinkle with cracker crumbs.
 Bake in a 375 degree oven for 15 to 20 minutes to till heated through and bubbly.

POINTS:  4.5

PER SERVING:  245 Calories, 2 g Total Fat, 1 g Saturated Fat,
4 mg Cholesterol, 663 mg Sodium, 39 g Total Carbohydrate,
4 g Dietary Fiber, 18 g Protein