Name: Almost Instant Mushroom Sauce W/fettucci
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

“Flesh and blood cannot inherit the kingdom of God” (1 Corinthians 15:50). Entrance to heaven requires a redeemed body. The body must be rid of the law of sin at work in its members. At the present time, the spirit is willing but the flesh is weak. The day is coming, however, when instead of being a hindrance to the spirit, the body will be the perfect vessel for the expression of my glorified mind, will, and emotions. Right now, we wear our souls on the inside. But one day we will be “clothed in righteousness” as we wear our souls on the outside, brilliant and glorious.

Joni Eareckson Tada

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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