Cooking Recipes:


Straw and Hay Fettuccine

6

oz

plain Fettuccine, uncooked

6

oz

spinach Fettuccine, uncooked

2

tsp

margarine

8

oz

fresh mushrooms, sliced

2

cups

fresh or frozen peas

4

Tbs

low-fat ricotta cheese

4

Tbs

skim milk

2

Tbs

grated Parmesan cheese

1

Prepare pasta according to package directions; drain.

2

Saute mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside.

3

In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve.

Servings: 8

Nutrition Facts

Serving size: 1/8 of a recipe.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information provided by the recipe author.

Amount Per Serving

Calories

353

Calories From Fat (8%)

27,79

% Daily Value

Total Fat 3g

5%

Cholesterol 0mg

0%

Sodium 44mg

2%

Total Carbohydrates 65g

22%

Protein 14g

28%

Recipe Type: Main Dish, Pasta, Vegetarian