| 1 | Cook pasta according to package directions; drain, reserving ?cup cooking liquid; return pasta to pot. |
| 2 | Meanwhile, in large skillet heat oil until hot. |
| 3 | Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes. |
| 4 | Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute. |
| 5 | To pasta in pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce. |
| 6 | Add mushroom mixture; toss. |
| 7 | Serve with grated parmesan cheese and ground black pepper, if desired. |
| 8 | Courtesy the mushroom council |
