Golden Fettuccine Souffle

Ingredients
4 ounces fettuccine or linguine, broken into 1-inch pieces (1-1/3
cups)

1/4 cup chopped onion
1 clove garlic, minced
3 tablespoons margarine or butter
1/4 cup all-purpose flour
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
3 4-ounce jars pureed baby food carrots
2 egg yolks
4 egg whites

Directions
1. Cook fettuccine according to package directions. Drain. Meanwhile,
in
a medium saucepan cook onion and garlic in hot margarine or butter
until
tender but not brown. Stir in flour, fresh dill or dillweed, salt, and
pepper. Add milk all at once. Cook and stir until thickened and
bubbly.
Remove from heat. Stir in baby food carrots and cooked fettuccine.

2. In a medium bowl, beat egg yolks with a fork until combined.
Gradually add carrot mixture, stirring constantly. Set aside.

3. In a large bowl beat egg whites until stiff peaks form (tips stand
straight). Gently fold about 1 cup of the beaten egg whites into the
carrot mixture.

4. Gradually pour carrot mixture over remaining egg whites, folding to
combine. Pour into an ungreased 1-1/2-quart souffle dish or a 2-quart
square baking dish.

5. Bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or
until
a knife inserted near the center comes out clean. Serve immediately.
Makes 4 servings.



Nutrition facts per serving:
calories: 310
total fat: 13g
saturated fat: 3g
cholesterol: 111mg
sodium: 480mg
carbohydrate: 36g
protein: 12g