12 ounces fettuccine pasta
\n1 tsp. olive oil
\n3\/4 pound sliced fresh mushrooms
\n1\/2 C. sliced scallions
\n1 tsp. minced garlic
\n1 C. diced tomato
\n1\/4 C. chopped fresh basil
\n1 tsp. salt
\n1\/2 C. reduced-fat ricotta cheese
\nFreshly grated Parmesan cheese for garnish
\nFreshly ground black pepper to taste<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 392
\nFat: 4g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n