1 lb. fettuccine
2 tbs. olive oil
1 lb. sliced mushrooms
4 cloves garlic, finely minced or crushed
1 can (12 oz.) evaporated skim milk
1/2 cup chopped fresh parsley
1/2 cup pitted chopped black olives
1 1/2 cups frozen peas, thawed
1 small bunch chives or scallions, sliced
1 1/2 tsp. salt
1 tsp. black pepper
2/3 cup grated parmesan cheese
Cook the fettuccine according to package directions. Drain and set aside. Warm the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 minutes, or until golden. Add the garlic and cook for 1 minute more. Reduce the heat to low and add the milk, parsley, olives, peas, chives, salt and pepper. Cook for 5 minutes, stirring occasionally. Add the pasta and toss to mix. Cook for 2 more minutes, or until heated through. Serve sprinkled with the Parmesan cheese. Makes 8 servings, 7 points per serving.