(Weight Watchers: 1 protein, 1 bread, 1 vegetable and 1 fat + 10 cal. opt.) 1 c. sliced mushrooms 1 clove garlic, minced 1 c. diagonally sliced asparagus spears 1 egg 1/4 c. part skim milk ricotta cheese 1/2 c. skim milk 2 oz. grated Parmesan cheese Dash salt & pepper 2 c. cooked fettucini (hot) 2 tbsp. chopped parsley

In a 12" skillet, heat butter until bubbly and hot; add mushrooms and garlic and saute briefly, about 2 minutes. Stir in asparagus and set aside.

In a small bowl, combine egg and ricotta cheese and mix until smooth; add milk and Parmesan cheese and stir to combine. Sprinkle with salt and pepper and add to skillet; stirring constantly, bring to a slow simmer and cook for about 2 minutes. Add fettucini and toss to combine; serve sprinkled with parsley.