Straw and Hay Fettuccine is a superb pasta dish that has so much flavour with fresh mushrooms and cheeses. Using the two different fettuccines gives the dish a lovely colour variety. Just boil the Plain Fettuccine and Spinach Fettuccine to create the base of this dish. The colours of the pasta give the dish its name. The ricotta cheese, skimmed milk and parmesan cheese makes such a lovely sauce that covers the pasta without being too thick. I normally serve this with Garlic Bread and a simple salad. This is one of the easiest pasta dishes to cook and in only 15 minutes. I add any leftover ham or chicken to the mixture and heat thoroughly when really hungry.
Straw and Hay Fettuccine
A simple pasta dish that looks and tastes amazing. The sauce is divine and full of flavour.
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Servings: 8 people
Calories: 191kcal
Ingredients
- 6 oz fettuccine uncooked
- 6 oz spinach fettuccine uncooked
- 2 tsp margarine
- 8 oz mushrooms sliced
- 2 cups peas fresh or frozen
- 4 tbsp ricotta cheese low-fat
- 4 tbsp skimmed milk
- 2 tbsp Parmesan grated
Instructions
- Prepare pasta according to package directions; drain.
- Saute mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside.
- Add cheese mixture to mushrooms and peas. Toss with pasta and serve.
Nutrition
Calories: 191kcal | Carbohydrates: 32g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 140mg | Potassium: 249mg | Fiber: 5g | Sugar: 5g