Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Plain Fettuccine, uncooked
6 oz Spinach Fettuccine
- uncooked
2 ts Margarine
8 oz Fresh mushrooms, sliced
2 c Fresh or frozen peas
4 tb Low-fat ricotta cheese
4 tb Skim milk
2 tb Grated Parmesan cheese

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.

Each serving provides: 353 Calories; 14.3 g Protein; 65.3 g
Carbohydrates; 3.6 g Fat; 3.7 mg Cholesterol; 44.6 mg Sodium.
Calories from Fat: 9%

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