• 6 ounces spinach fettuccine
• 6 ounces plain fettuccine
• 2 tsp. olive oil
• 1 clove garlic, crushed
• 1/2 lb. mushrooms, quartered
• 1/2 cup frozen baby peas, thawed
• 2/3 cup lowfat cottage cheese
• 1 Tbs. plus 1 tsp. grated Parmesan cheese

Cook pasta in boiling water until al dente. Drain and transfer to a serving bowl. While pasta is cooking, heat oil in a heavy skillet over medium heat. Sauté garlic and mushrooms 4-5 minutes, or until mushrooms are tender. Stir in peas. Cover skillet and reduce heat to low. Simmer 2 minutes. Stir in cottage cheese, and salt and pepper to taste. Increase heat to medium high, stirring occasionally until mixture just comes to a boil. Add cheese mixture to pasta and toss. Sprinkle with Parmesan.

Per serving: calories 483, fat 5.5g, 10% calories from fat, cholesterol 3mg, protein 21.6g, carbohydrates 86.9g, fiber 5.4g, sugar 4.2g, sodium 290mg, diet points 9.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 5.5, Lean meat: 0.1, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.8

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The recommended wines are: Beaujolais, Fumé Blanc, or Chianti.