Straw and Hay Fettuccine
6 ounces plain fettuccine,
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.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007