Instructions: Cut onion in half and thinly slice. Saute the onion in oil for 3 minutes.

Remove onions, add sliced mushrooms to the oil and saute for another 4 to 5 minutes. Add the white wine, bring to a boil, then cook down to 3 to 4 tablespoons. Return onions to pan, then add sour cream, ginger and yogurt to taste. Remove from heat. Mix well.

Meanwhile cook and drain the fettuccine and the sugar snap peas. Warm waterchestnuts in pasta water. Combine pasta, peas, waterchestnuts and sauce in a serving bowl. Mix well. Offer salt or soy sauce and pepper at the table.

Description: "Mushroom-wine sauce with ginger, fettuccine and fat snaps."

NOTES : Original recipe suggested a dry white wine, 4 ounces of pasta per serving, and omitted peas and waterchestnuts. Lowfat yogurt was too tangy. If too bland, add a pinch of Thai Spice Blend from Schilling. Dinner in under 30 mins.

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