8 oz fettuccine (uncooked)
2 tbsp olive oil
1 lb fresh white mushrooms,
1 sliced (about 5 cups)
1/2 cup sliced green onions
1 tsp minced garlic
1 cup diced tomato
1/4 cup chopped fresh basil or
1 tbsp dried basil, crushed
1 tsp salt
1/2 cup lowfat ricotta cheese
Directions
Cook pasta according to package directions; drain, reserving 1/4 cup
cooking liquid; return pasta to pot. Meanwhile, in large skillet heat
oil until hot.
Add mushrooms, green onions and garlic; cook, stirring frequently,
until mushrooms are tender, 5 to 6 minutes. Stir in tomato, basil and
salt; cook until tomato is just warm, about 1 minute. To pasta in pot
stir in ricotta cheese and enough cooking liquid to make a creamy
sauce. Add mushroom mixture; toss. Serve with grated Parmesan cheese
and ground black pepper, if desired.
Courtesy The Mushroom Council. From: Diane Lazarus
Servings: 4 servings
Almost Instant Mushroom Sauce With Fettuccine Recipe brought to you by Recipe Ideas
Categories: Italian; Mushroom; Pasta; Pasta Sauce; Sauce
The History of Recipes
It is possible to read the history of meal recipes far back into the distant past, in fact as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these old cook books were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including some that we all recognise such as basil, rue and dill. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including coriander, basil and rosemary. These new foods and tastes was responsible for a torrent in recipe publications, many of which are now in academic collections. For the decades that followed, the upper classes strove to serve up the most exotic banquets, and because of this the best cooks and their recipes could command a high salary. However, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and writing down the recipes that were being prepared for the better households. The arrival of television gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Almost Instant Mushroom Sauce With Fettuccine recipe.
