Fettuccine With Mushrooms

Ingredients
6 oz. Plain fettuccine, cooked
6 oz. Spinach fettuccine, cooked
8 oz. Fresh mushrooms, sliced
2 teaspoons butter
2 cups frozen peas
4 tablespoons ricotta cheese
4 tablespoons milk
2 tablespoons Parmesan cheese

Directions
In a large skillet, sauté mushrooms in butter on low for 5 minutes. Add peas, cover and cook until tender; remove from heat and set aside. In small bowl, combine ricotta, milk and Parmesan cheese.

In a large serving bowl, add drained pasta, mushroom mixture and cheese mixture. Toss until combined.