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Mushroom and Spinach Fettuccine

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Enjoy this delicious pasta and vegetable skillet meal - a wonderful dinner ready in just 30 minutes.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

8
oz uncooked fettuccine
3/4
cup roasted garlic-seasoned chicken broth (from 14-oz can)
2
packages (6 oz each) fresh baby button mushrooms, cut in half
6
cups loosely packed fresh spinach, chopped
1
cup cherry tomatoes, cut in half
1 1/2
teaspoons Italian seasoning
1/2
teaspoon salt
1/4
cup evaporated fat-free milk (from 12-oz can)
1/4
to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)

Directions

  • 1 Cook and drain fettuccine as directed on package, omitting salt.
  • 2 Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
  • 3 Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
  • 4 Place fettuccine on large platter. Top with spinach mixture and cheese.

Nutrition Info

The Quick Take:

  • Calories 290
  • Fat 6g
  • Saturated Fat 2g
  • Sodium 660mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
660mg
660%;
Total Carbohydrate
45g
45%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
15%;
Calcium
20%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Try whole wheat fettuccine for added flavor and texture or mix half whole wheat and half regular pasta.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/23/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
660mg
660%;
Total Carbohydrate
45g
45%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
15%;
Calcium
20%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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