12 ounces fettuccine pasta
1 tsp. olive oil
3/4 pound sliced fresh mushrooms
1/2 C. sliced scallions
1 tsp. minced garlic
1 C. diced tomato
1/4 C. chopped fresh basil
1 tsp. salt
1/2 C. reduced-fat ricotta cheese
Freshly grated Parmesan cheese for garnish
Freshly ground black pepper to taste

Cook pasta according to directions without salt or oil; drain, except reserve 1/4 C. cooking liquid. Set liquid aside. Return pasta to cooking pot. Meanwhile, in a large nonstick skillet, heat oil until hot. Add mushrooms, scallions and garlic; cook, stirring frequently, until mushrooms are tender, 5 or 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 of reserved cooking liquid to make a cream sauce. Add mushroom mixture; toss. Garnish with Parmesan and freshly ground black pepper.

Yield: 4 servings
Calories: 392
Fat: 4g
Fiber: 4g