|8 ounces whole grain fettuccini||1/4 cup plus 2 tablespoons freshly grated Parmesan cheese, divided|
|8 ounces sliced mushrooms||1/4 teaspoon salt|
|3/4 cup frozen green peas||1/4 teaspoon freshly ground pepper|
|1/2 cup part-skim ricotta cheese||2 (5-ounce) cans solid white albacore tuna packed in water, drained|
Cook pasta in boiling water according to package directions. Add mushrooms and peas during last 3 to 4 minutes of cooking time. Drain pasta mixture, reserving 1/3 cup cooking liquid. Keep pasta mixture warm.
Whisk the reserved cooking liquid and ricotta cheese in saucepan; stir in 1/4 cup Parmesan cheese, salt, and pepper. Cook, stirring constantly, until hot. Fold in pasta mixture and tuna. Sprinkle servings with remaining 2 tablespoons Parmesan cheese. Makes 5 servings.
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