 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
1. Cook 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.
2. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes.
3. Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes.
4. Remove from heat. Drain pasta in a colander; divide among serving plates.
5. Spoon mushroom sauce over each portion.
6. Place a spoonful of ricotta mixture in center of each.
7. Sprinkle with Parmesan and basil and serve.
|
|