Ingredients
- 6 oz. plain fettuccine
- 6 oz. spinach fettuccine
- 2 tsp. olive oil
- 8 oz. fresh mushrooms, sliced
- 2 cups peas
- 4 Tbsp. skim milk
- 4 Tbsp. low-fat Ricotta cheese
- 2 Tbsp. grated Parmesan cheese
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Instructions
- Cook pasta according to package directions.
- Heat oil in a medium skillet over low and sauté mushrooms until tender (5-8 minutes). Add the peas, cover, and cook until tender (2-3 minutes).
- In small bowl, whisk together milk and cheeses. Remove pan from heat and stir in milk mixture, using residual heat to warm the sauce.
- Toss with pasta to serve.