Mushroom and Spinach Fettuccine

from eatbetteramerica.com

 

 

Tip:

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

 

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

 

Prep Time: 30 min
Start to Finish: 30 min
makes: 4 servings (1 1/2 cups each)

8oz              uncooked fettuccine
3/4 c           roasted garlic-seasoned chicken broth

                   (from 14-oz can or homemade stock)
2 pkgs        (6 oz each) fresh baby button mushrooms, cut in half
6 c              loosely packed fresh spinach, chopped
1 c             cherry tomatoes, cut in half
1 1/2 tsps    Italian seasoning
1/2 tsp        salt
1/4 c           evaporated fat-free milk (from 12-oz can)
1/4 to 1/2 c 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.

Nutritional Information

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