Lowfat Fettuccine

Makes:
8 servings

Ingredients:

• 9 ounces spinach fettuccine
• 9 ounces plain fettuccine
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 8 whole mushrooms, quartered
• 3/4 cup baby peas
• 1 cup non/lowfat cottage cheese
• 2 tablespoons non/lowfat Parmesan cheese, grated

Directions:

• Cook pasta according to package directions.
• Set aside.
• Heat oil in a skillet over medium heat, add garlic and mushrooms and sauté for 4-5 minutes.
• Add peas and reduce heat to low.
• Cover skillet and simmer for 2-3 minutes.
• Add cottage cheese and increase heat to medium-high, stirring occasionally until mixture comes to a boil.
• Toss cheese mixture with pasta.
• Top with Parmesan.

Nutritional Information:

• Serving Size: 1 cup
• Calories: 400
• Fat: 4 g
• Cholesterol: 3 mg
• Protein: 19 g
• Carbs: 70 g
• Fiber: 6 g
• Sodium: 230 mg