Pasta With Mushroom Sauce

8 oz fettuccine (uncooked)
2 tb EVO oil
1 lb mushrooms, sliced
1/2c sliced green onions
1 ts minced garlic or roasted
1 c diced tomato
1/4c chopped fresh basil or
1 tb dried basil, crushed
1 ts salt
1/2c low fat ricotta cheese

Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid. Return the pasta to the pot. Meanwhile, in a large skillet, heat the olive oil until hot. Add the mushrooms, green onions and garlic, and cook, stirring frequently, until mushrooms are tender. Stir in the tomato, basil and salt, and cook until the tomato is just warm. To the pasta pot, stir in ricotta cheese and enough cooking liquid to make a creamy sauce, and add the mushroom mixture, and toss. Serve with Parmesan cheese and ground black pepper, if desired.