1 (8 oz.) carton plain Dannon nonfat yogurt
1 wedge Parmesan or Romano cheese
6 to 8 fresh mushrooms
1 tsp. olive oil
1 clove garlic
2 tbsp. chopped fresh parsley
3 to 4 tbsp. white wine
1 pkg. Contadina fresh agnoletti, ravioli, or fettuccine

Grate cheese, reserving some for sprinkling and mix rest into yogurt. Wash and slice mushrooms. Heat oil in small skillet over medium heat. Add garlic, saute alone for a moment. Add parsley and 1 teaspoon wine. Add mushrooms and remaining wine. Continue to saute until liquid has reduced. Turn off heat leaving skillet on stove.

In a small saucepan, heat sauce until JUST WARM. Do not allow to get hot as cheese will melt and separate. Boil pasta as directed. Drain. Toss with mushrooms and then sauce. Sprinkle with remaining cheese.