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Recipe Name: Almost Instant Mushroom Sauce W/fettucci Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 4

8 Ounce(s) Fettuccine, uncooked
2 Tablespoon(s) Olive oil
1 Pound(s) Fresh white mushrooms
sliced about 5 cups
1/2 Cup(s) Sliced green onions
1 Teaspoon(s) Minced garlic
1 Cup(s) Diced tomato
1/4 Cup(s) Chopped fresh basil OR
1 Tablespoon(s) Dried basil, crushed
1 Teaspoon(s) Salt
1/2 Cup(s) Lowfat ricotta cheese
Cook pasta according to package directions; drain, reserving 1/4 cup
cooking liquid; return pasta to pot. 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. Stir in
tomato, basil and salt; cook until tomato is just warm, about 1
minute. To pasta in pot stir in ricotta cheese and enough cooking
liquid to make a creamy sauce. Add mushroom mixture; toss. Serve with
grated Parmesan cheese and ground black pepper, if desired. Courtesy
The Mushroom Council. From: Diane Lazarus Date: Tue, 25 Jun 1996
23:19:09 -0400 From: MM-Recipes Digest V3 #178 From
the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 323
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 0mg
Sodium: 683.3mg
Potassium: 750.7mg
Carbohydrates: 52.3g
Fiber: 5.6g
Sugar: 4.1g
Protein: 12.8g

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