Angel Hair Patties

Egg, cheese and angel hair pasta patties get a tasty vegetable and spaghetti
sauce topping.

8 ounces uncooked capellini (angel hair) pasta
1 teaspoon olive or vegetable oil
4 medium carrots, cut into julienne strips (2 cups)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
2 eggs, slightly beaten or 1/2 cup fat-free cholesterol-free egg product
1/2 cup reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
1 teaspoon olive or vegetable oil
2 cups spaghetti sauce, heated

Cook and drain pasta as directed on package.
While pasta is cooking, heat 1 teaspoon oil in 10-inch skillet over
medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes,
stirring occasionally, until carrots are crisp-tender. Remove vegetable
mixture from skillet; keep warm.
Mix pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Shape pasta
mixture into 4 patties, each 1 inch thick. Heat 1 teaspoon oil in skillet
over medium-high heat. Cook patties in oil 6 to 8 minutes, turning after 4
minutes, until golden brown.
Top patties with vegetable mixture and spaghetti sauce.