Cheese-Topped Fettuccine
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 12 ounces fettuccine pasta (plain or spinach)
- 1 cup part-skim ricotta cheese
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon nutmeg, ground
- 1 1⁄2 teaspoons olive oil
- 1 1⁄2 cups fresh mushrooms, sliced
- 1 (14 ounce) jar spaghetti sauce (reduced-sodium)
- 1⁄4 cup parmesan cheese, grated (optional)
- 2 tablespoons fresh basil or 2 tablespoons parsley, chopped
directions
- 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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