Straw & hay fettuccine

Yield: 8 Servings

Measure Ingredient
6 ounces Plain Fettuccine, uncooked
6 ounces Spinach Fettuccine uncooked
2 teaspoons Margarine
8 ounces Fresh mushrooms, sliced
2 cups Fresh or frozen peas
4 tablespoons Low-fat ricotta cheese
4 tablespoons Skim milk
2 tablespoons Grated Parmesan cheese

Prepare pasta according to package directions; drain. Saute mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside. In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve.

Each serving provides: 353 Calories; 14.3 g Protein; 65.3 g Carbohydrates; 3⅗ g Fat; 3.7 mg Cholesterol; 44⅗ mg Sodium.

Calories from Fat: 9%

Copyright National Pasta Association () (Reprinted with permission)

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