12 ounces whole-wheat fettuccine pasta or other like pasta
1 cup part-skim ricotta cheese
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1-1/2 teaspoons olive oil
1-1/2 cups sliced fresh mushrooms
1 jar (14 ounces) spaghetti sauce
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh basil or parsley

Directions
Cook the pasta according to package.

While pasta is cooking, in a large mixing bowl, using an electric mixer set on high speed, beat ricotta, pepper, and nutmeg until smooth. Set aside.

In a large skillet, heat oil over medium-high heat. Add the mushrooms; sauté until tender, about 4 minutes. Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes. Remove from heat.

Drain pasta in a colander; divide among serving plates. Spoon mushroom sauce over each portion. Place a spoonful of ricotta mixture in the center of each. Sprinkle with parmesan and basil and serve.

Serves 6