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ALMOST INSTANT MUSHROOM SAUCE WITH FETTUCCINE
Mushroom Council
8 oz fettuccine (uncooked)
2 TB olive oil
1 lb fresh white Mushrooms, sliced (about 5 cups)
½ c sliced green onions (scallions)
1 tsp minced garlic
1 c diced tomato
¼ c chopped fresh basil or 1 TB dried basil, crushed
1 tsp salt
½ c lowfat ricotta cheese
Cook pasta according to package directions; drain, reserving ¼ 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. Serve with grated Parmesan cheese and ground black pepper if desired.
Yield: 4 Portions