Mushroom Sauce with Fettuccini

8 oz fettuccine (uncooked)
2 tbsp olive oil
1 lb fresh white mushrooms, 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

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.