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- 12 ounces fettuccine pasta (plain or spinach)
- 1 cup part-skim ricotta cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg, ground
- 1 1/2 teaspoons olive oil
- 1 1/2 cups fresh mushrooms, sliced
- 1 (14 ounce) jar spaghetti sauce (reduced-sodium)
- 1/4 cup parmesan cheese, grated (optional)
- 2 tablespoons fresh basil or 2 tablespoons parsley, chopped
- 1Cook the pasta according to package directions, but do not add salt. While pasta is cooking, in a large mixing bowl, using an electric mixer set on high speed, beat ricotta, pepper, and nutmeg until smooth.
- 2Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes.
- 3Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes.
- 4Remove from heat. Drain pasta in a colander; divide among serving plates.
- 5Spoon mushroom sauce over each portion.
- 6Place a spoonful of ricotta mixture in center of each.
- 7Sprinkle with Parmesan and basil and serve.
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Nutritional Facts for Cheese-Topped Fettuccine
Serving Size: 1 (159 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 292.7
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 2.6 g
- Cholesterol 55.6 mg
- Sodium 404.2 mg
- Total Carbohydrate 42.9 g
- Dietary Fiber 0.5 g
- Sugars 6.6 g
- Protein 13.2 g