Yield: 4 Servings
|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|
|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