Almost instant mushroom sauce with fettuccine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fettuccine (uncooked) |
| 2 | tablespoons | Olive oil |
| 1 | pounds | Fresh white mushrooms, |
| 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 |
Directions
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