Yield: 8 Servings
|6 ounces||Plain Fettuccine, uncooked|
|6 ounces||Spinach Fettuccine uncooked|
|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)