Directions:
SERVES: 4 PREP TIME: N/A COOK TIME: N/AIngredients:
3 cups low-sodium chicken broth 2 cups uncooked elbow noodles 1 cup light ricotta cheese 2 tablespoons grated Romano cheese 2 tablespoons grated Parmesan cheese 1/4 teaspoon ground nutmeg Salt and freshly ground black pepper, to tasteNutritional Information
| Calories | 320 |
| Fat | 20% (7g) |
| Carbohydrate | 58% |
| Protien | 22% |
| Fibre | N/A |
| Iron | 2mg |
| Calcium | 228mg |
| Folate | 10mcg |
Directions:
Bring chicken broth to a boil in a medium saucepan. Add the elbow noodles and cook until tender and liquid is almost absorbed, about 8 minutes. Cover and keep warm. Place ricotta cheese in a food processor or blender and pulse until glossy and smooth, about 3 minutes. Pour ricotta into noodles and mix well. Stir in Romano and Parmesan cheeses and nutmeg. Season with salt and pepper to taste.Creamy Elbows with Cheese
