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Cheese topped Fettuccine

(1 Votes)


  • 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 cup 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

Servings 6. 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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