Straw and Hay Fettuccine
Serve warm with toasted bread rounds.
NOTE - This is not Vegan - Contains Dairy

• 6 ounces plain fettuccine, uncooked
• 6 ounces spinach fettuccine, uncooked
• 2 teaspoons olive oil
• 8 ounces fresh mushrooms, sliced
• 2 cups fresh peas or frozen peas
• 4 tablespoons low-fat Ricotta cheese
• 4 tablespoons skim milk
•2 tablespoons grated Parmesan cheese

Prepare pasta according to package directions; drain. Sauté mushrooms in olive oil 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.

Per Serving: 248 Calories; 3g Fat (10.6% calories from fat); 1g Saturated Fat; 12g Protein; 45g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 90mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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