Served as snacks. Vegetarian dish.

8 ounces uncooked Angel Hair Pasta

1 teaspoon Olive Oil

2 cups Carrots, cut into julienne strips

1 Tablespoon chopped fresh Basil Leaves

1/4 teaspoon Salt

1 (10 ounce) package frozen chopped Spinach, thawed and squeezed to drain

2 Eggs, slightly beaten

1/2 cup Ricotta Cheese

1/4 cup grated Parmesan Cheese

1/4 teaspoon Pepper

1 teaspoon Olive Oil

2 1/2 cups Spaghetti Sauce, heated

Cook and drain pasta. 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 together cooked pasta, eggs, ricotta cheese, Parmesan cheese and pepper. Heat 1 teaspoon oil in skillet over medium-high heat. Drop pasta mixture by 1/2 cup mounds into the hot oil. Cook patties in oil 6 to 8 minutes, turning after 4 minutes, until golden brown. Top patties with spaghetti sauce and veggies.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4-6

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