Straw and Hay Fettuccine

By MaryGladys

Ingredients

• 6 oz plain Fettuccine, uncooked
• 6 oz spinach Fettuccine, uncooked
• 2 tsp margarine
• 8 oz fresh mushrooms, sliced
• 2 cups fresh or frozen peas
• 4 Tbs low-fat ricotta cheese
• 4 Tbs skim milk
• 2 Tbs grated Parmesan cheese

Preparation

Step 1

Prepare pasta according to package directions; drain.

Saute mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside.

In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve.