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Ingredientes
- 8 ounce Fettuccine (uncooked)
- 2 Tbsp. Extra virgin olive oil
- 1 lb Fresh white mushrooms, sliced (about 5 c.)
- 1/2 c. Sliced green onions
- 1 tsp Chopped garlic
- 1 c. Diced tomato
- 1/4 c. Minced fresh basil or possibly
- 1 Tbsp. Dry basil, crushed
- 1 tsp Salt
- 1/2 c. Lowfat ricotta cheese
Direcciones
- Cook pasta according to package directions; drain, reserving 1/4 c. cooking liquid; return pasta to pot. Meanwhile, in large skillet heat oil till warm.
- Add in mushrooms, green onions and garlic; cook, stirring frequently, till mushrooms are tender, 5 to 6 min. Stir in tomato, basil and salt; cook till tomato is just hot, about 1 minute. To pasta in pot stir in ricotta cheese and sufficient cooking liquid to make a creamy sauce. Add in mushroom mix; toss. Serve with grated Parmesan cheese and grnd black pepper, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 100 | 28% |
| Total Fat 11.29g | 14% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 626mg | 26% |
| Potassium 632mg | 18% |
| Total Carbs 49.65g | 13% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.6g | 3% |
| Protein 14.87g | 24% |
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