| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Spinach fettuccine |
| 6 | oz | Plain fettuccine |
| 2 | ts | Olive oil |
| 1 | Clove garlic; minced | |
| 1/2 | lb | Mushrooms; quartered |
| 1/2 | c | Frozen baby peas; thawed |
| 2/3 | c | Lowfat cottage cheese |
| 1 | tb | Plus 1 tsp. grated Parmesan cheese |
INSTRUCTIONS
Prep: 15 min, Cook: 15 min. Cook pasta in boiling water until al dente. Drain and transfer to a serving bowl. While pasta is cooking, heat oil in a heavy skillet over medium heat. Saut. garlic and mushrooms 4-5 minutes, or until mushrooms are tender. Stir in peas. Cover skillet and reduce heat to low. Simmer 2 minutes. Stir in cottage cheese, and salt and pepper to taste. Increase heat to medium high, stirring occasionally until mixture just comes to a boil. Add cheese mixture to pasta and toss. Sprinkle with Parmesan. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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