| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Spinach fettuccine |
| 6 |
oz |
Plain fettuccine |
| 2 |
t |
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 |
T |
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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