Yield: 1 Servings
|6 ounces||Spinach fettuccine|
|6 ounces||Plain fettuccine|
|2 teaspoons||Olive oil|
|1||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