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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