Ricotta Mushroom Spaghetti
8 oz. mushrooms sliced
7 oz. light ricotta cheese
1/2 pound whole-grain spaghetti
salt
4 cloves garlic
2 tablespoons extra-virgin olive oil
Cook spaghetti until al dente.
Meanwhile, in a saute pan, cook garlic and mushrooms in olive oil. Add salt. This will allow water to be released from the mushrooms which will be part of the sauce. Then, when the mushrooms are cooked and water has been released, add the ricotta cheese. Stir until the ricotta is thinner in consistency (which occurs when it is evenly heated). Finally, toss sauce with spaghetti.
Serves approximately 3.
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