LOCATION: Recipes >> Pasta >> Cheese Fettucine
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Cheese Fettucine
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Cheese-Topped Fettuccine
Servings 6
12 ounces plain or spinach fettuccine pasta
1 cup part-skim ricotta cheese
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 1/2 teaspoon olive oil
1 1/2 cups sliced fresh mushrooms
1 jar (14 ounces) reduced-sodium spaghetti sauce
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh basil or parsley
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. Set aside. In a large nonstick skillet, heat oil
over medium-high heat. Add the mushrooms; saute until tender, about
4 minutes. Add spaghetti sauce; cook until heated through, stirring
occasionally, about 4 minutes. Remove from heat. Drain pasta in a
colander; divide among serving plates. Spoon mushroom sauce over
each portion. Place a spoonful of ricotta mixture in center of
each. Sprinkle with Parmesan and basil and serve.
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