Almost instant mushroom sauce with fettuccine

4 Servings

Ingredients

QuantityIngredient
8ouncesFettuccine (uncooked)
2tablespoonsOlive oil
1poundsFresh white mushrooms,
Sliced (about 5 cups)
½cupSliced green onions
1teaspoonMinced garlic
1cupDiced tomato
¼cupChopped fresh basil or
1tablespoonDried basil, crushed
1teaspoonSalt
½cupLowfat 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