4 (1 oz.) spinach fettucini
1 tbsp. plus 1 tsp. reduced calorie tub butter
2 c. halved trimmed mushrooms
1 c. cherry tomatoes, halves
3 tbsp. dry vermouth
1 1/2 c. part skim ricotta cheese
2 oz. grated romano cheese
2 tbsp. chopped fresh flat leaf parsley

In large pot of rapidly boiling water, cook fettucini 9-12 minutes until tender; drain well. Meanwhile, in medium non-stick skillet, over medium high heat, melt butter. Add mushrooms and tomatoes, cook 1-2 minutes, stirring occasionally, until lightly browned. Lower heat and stir in vermouth; cook 1 minute longer. In large serving bowl, combine ricotta and romano cheese, stir in vegetables and fettucini. Season with pepper. Sprinkle with parsley.