| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 8 | oz | Fettuccine (uncooked) |
| 2 | tb | Olive oil |
| 1 | lb | Fresh white mushrooms; sliced (about 5 cups) |
| 1/2 | c | Sliced green onions |
| 1 | ts | Minced garlic |
| 1 | c | Diced tomato |
| 1/4 | c | Chopped fresh basil or |
| 1 | tb | Dried basil; crushed |
| 1 | ts | Salt |
| 1/2 | c | Lowfat ricotta cheese |
INSTRUCTIONS
Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return pasta to pot. Meanwhile, in large skillet heat oil until hot. Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes. Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute. To pasta in pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce. Add mushroom mixture; toss. Serve with grated Parmesan cheese and ground black pepper, if desired. Courtesy The Mushroom Council. From: Diane Lazarus Date: Tue, 25 Jun 1996 23:19:09 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #178 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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