Charlene's Recipe

Almost instant mushroom sauce with fettuccine

Category: Pizza and Pasta

Serves 4

8 oz fettuccine (uncooked)
2 Tbsp olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1/2 cup sliced green onions (scallions)
1 tsp minced garlic
1 cup diced tomato
1/4 cup fresh basil or 1 Tbsp dried basil, crushed
1 tsp salt
1/2 cup lowfat ricotta cheese

Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return to pasta to pot. Meanwhile, in a large skillet heat oil until hot. Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5-6 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.