Mushroom and Spinach Fettuccine
Enjoy this delicious pasta and vegetable skillet meal - a wonderful dinner ready in just 30 minutes.
The Quick Take & Nutrition Info
The Quick Take:
View Full Nutrition Information
Hide Full Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
oz uncooked fettuccine
cup roasted garlic-seasoned chicken broth (from 14-oz can)
packages (6 oz each) fresh baby button mushrooms, cut in half
cups loosely packed fresh spinach, chopped
cup cherry tomatoes, cut in half
teaspoons Italian seasoning
cup evaporated fat-free milk (from 12-oz can)
to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)
Cook and drain fettuccine as directed on package, omitting salt.
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.
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.
Place fettuccine on large platter. Top with spinach mixture and cheese.
Try whole wheat fettuccine for added flavor and texture or mix half whole wheat and half regular pasta.
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.