Straw and Hay Fettuccine

6 oz. plain Fettuccine, uncooked
6 oz. spinach Fettuccine, uncooked
2 tsp. butter
8 oz. fresh mushrooms, sliced
2 cups fresh or frozen peas
4 tbsp. low-fat ricotta cheese
4 tbsp. skim milk
2 tbsp. grated Parmesan cheese

Prepare pasta according to package directions; drain. Sauté mushrooms in butter over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside. In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve.