Yield: 1 Servings
Measure | Ingredient |
---|---|
6 ounces | Spinach fettuccine |
6 ounces | Plain fettuccine |
2 teaspoons | Olive oil |
1 \N | Clove garlic; minced |
½ pounds | Mushrooms; quartered |
½ cup | Frozen baby peas; thawed |
⅔ cup | Lowfat cottage cheese |
1 tablespoon | Plus 1 tsp. grated Parmesan cheese |
Prep: 15 min, Cook: 15 min.
Cook pasta in boiling water until al dente. Drain and transfer to a serving bowl. While pasta is cooking, heat oil in a heavy skillet over medium heat.
Saut garlic and mushrooms 4-5 minutes, or until mushrooms are tender. Stir in peas. Cover skillet and reduce heat to low. Simmer 2 minutes. Stir in cottage cheese, and salt and pepper to taste. Increase heat to medium high, stirring occasionally until mixture just comes to a boil. Add cheese mixture to pasta and toss. Sprinkle with Parmesan.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998