1 cup shredded Parmesan cheese 1 cup skim milk 1-8oz. Pkg. non or low fat cream cheese 2 cloves garlic, chopped 1/2 lb. fresh spinach 1tbl. Olive oil 1 cup fresh sliced mushrooms 1 lb. pkg. Fettuccine 1/2 tsp. white pepper

1. Preheat large skillet. Drizzle with olive oil. Add mushrooms and a little kosher salt. 2. Cook pasta according to package directions until it is aldente. Drain well. 3. Sauté mushrooms until they are tender. Add spinach and garlic, and cook until spinach is wilted. Add milk and cream cheese . Bring to a boil over medium heat and cook until cream cheese has melted in the milk and sauce is creamy. 4. Add white pepper and Parmesan. Melt Parmesan in sauce. Add pasta and simmer 2-3 minutes over low heat while tossing pasta in sauce.