Straw and Hay Fettuccine

Straw and Hay Fettuccine

6 ounces plain Fettuccine – uncooked
6 ounces spinach Fettuccine – uncooked
2 teaspoons margarine
8 ounces fresh mushrooms – sliced
2 cups fresh peas or frozen peas
4 tablespoons low-fat Ricotta cheese
4 tablespoons skim milk
2 tablespoons grated Parmesan cheese

Prepare pasta according to package directions; drain. Sauté mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside. In small bowl, combine Ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve.