Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Fettuccine (uncooked) |
2 tablespoons | Olive oil |
1 pounds | Fresh white mushrooms, |
\N \N | Sliced (about 5 cups) |
½ cup | Sliced green onions |
1 teaspoon | Minced garlic |
1 cup | Diced tomato |
¼ cup | Chopped fresh basil or |
1 tablespoon | Dried basil, crushed |
1 teaspoon | Salt |
½ cup | Lowfat ricotta cheese |
Cook pasta according to package directions; drain, reserving ¼ cup cooking liquid; return pasta to pot. Meanwhile, in large skillet heat oil until hot.
Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes. Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute. To pasta in pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce. Add mushroom mixture; toss. Serve with grated Parmesan cheese and ground black pepper, if desired.
Courtesy The Mushroom Council. From: Diane Lazarus