Almost Instant Mushroom Sauce With Fettuccine

This is quite a quick sauce, the longest part is slicing the mushrooms. Good when you want something quick but not from a jar or a can.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 8  ounces fettuccine, uncooked
• 2  tablespoons olive oil
• 1  lb fresh white mushroom, sliced (about 5 cups)
• 1⁄2 cup  sliced green onion
• 1  teaspoon  minced garlic
• 1  cup  diced tomatoes
• 1⁄4 cup  chopped fresh basil or 1  tablespoon dried basil, crushed
• 1  teaspoon salt
• 1⁄2 cup low-fat ricotta cheese

Directions

1. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return pasta to pot.
2. Meanwhile, in large skillet heat oil until hot. Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes.
3. Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute.
4. To pasta in pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce.
5. Add mushroom mixture; toss. Serve with grated Parmesan cheese and ground black pepper, if desired.