ounces uncooked angel hair pasta
Cups carrots cut into julienne strips
tablespoon chopped fresh basil leaves
package 10 ounces frozen chopped spinach, thawed and squeezed to drain
eggs, slightly beaten
cup ricotta cheese
cup grated Parmesan cheese
cups spaghetti sauce, heated
Cook and drain pasta.
While pasta is cooking, heat 1 teaspoon oil in skillet over medium heat. Cook carrots, basil, salt and spinach in oil about 2 minutes, stirring occasionally. Remove vegetable mixture from skillet. 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 spaghetti sauce and veggies.