Hay and straw pasta

Yield: 1 Servings

Measure Ingredient
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

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