8 oz fettuccine (uncooked)
2 Tbs 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 chopped fresh basil or 1 tablespoon 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 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 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.
Servings: 4
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