Gluten-free but full of flavor

My gluten-free recipe for March is this marvelous pasta dish. I like to serve it as a side dish with broiled meats and poultry. It is also wonderful served with stroganoff dishes.

When serving it with stroganoff, I omit the Parmesan cheese. When testing this dish, I used Hoffner's wide, gluten-free noodles. If you are unable to find them in your market, you can order them online from The Gluten-Free Trading Company at www.glutenfreetradingcompany.com or by calling 888-993-9933.

NOODLES ROMANOV

1 package (7 ounces) gluten-free noodles

1 1/2 cups fat-free sour cream

1/2 cup fat-free cottage cheese

1/2 cup finely chopped parsley

1/2 cup finely chopped scallions

2 tablespoons Worcestershire sauce

1/4 teaspoon salt

4 drops Tabasco sauce

2 tablespoons freshly grated Parmesan cheese

1. Preheat the oven to 350 F. Spray a 3-quart casserole with nonfat cooking spray and set aside.

2. Cook and drain the noodles. Mix together all other ingredients, except the Parmesan cheese, and fold into the cooked noodles.

3. Spoon the noodle mixture into the prepared casserole and sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.

Makes 8 servings.

Each 1/2-cup serving contains approximately: 168 calories; 2 gm fat; 24 mg cholesterol; 352 mg sodium; 31 gm carbohydrates; 6 gm protein; negligible fiber.

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Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.