Almost Instant Mushroom Sauce With Fettuccine

• 8 ounces fettuccine, uncooked
• 2 tablespoons olive oil
• 1 lb fresh white mushroom, sliced (about 5 cups)
• 12 cup sliced green onion
• 1 teaspoon minced garlic
• 1 cup diced tomatoes
• 14 cup chopped fresh basil or 1 tablespoon dried basil, crushed
• 1 teaspoon salt
• 12 cup low-fat ricotta cheese

1. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return pasta to pot.
2. Meanwhile, in large skillet heat oil until hot.
3. Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes.
4. Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute.
5. To pasta in pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce.
6. Add mushroom mixture; toss.
7. Serve with grated Parmesan cheese and ground black pepper, if desired.

olive oil, fresh white mushroom, green onion, garlic, tomatoes, fresh basil, salt, lowfat ricotta cheese

Taken from www.food.com/recipe/almost-instant-mushroom-sauce-with-fettuccine-127192 (may not work)