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| 8 x ca. 30 g | fettuccine uncooked |
| 2 Esslöffel | olive oil |
| 1 x ca. 450 g | Fresh white mushrooms; sliced (about 5 cups) |
| 1/2 Tasse | green onions sliced |
| 1 Teelöffel | garlic minced |
| 1 Tasse | tomato diced |
| 1/4 Tasse | Chopped fresh basil or |
| 1 Esslöffel | Dried basil; crushed |
| 1 Teelöffel | salt |
| 1/2 Tasse | Lowfat ricotta cheese |
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Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return pasta to pot. Meanwhile, in 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.
Courtesy The Mushroom Council.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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