Almost instant mushroom sauce with fettuccine

Yield: 4 Servings

Measure 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

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

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