You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.
Mushroom and Spinach Fettuccine
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 9
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)
Instructions
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Step1Cook and drain fettuccine as directed on package, omitting salt.
-
Step2Meanwhile, 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.
-
Step3Stir 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.
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Step4Place fettuccine on large platter. Top with spinach mixture and cheese.
Nutrition
290
Calories
6g
Total Fat
15g
Protein
45g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 660mg
- 27%
- Potassium
- 750mg
- 21%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 4g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 15%
- 15%
- Calcium
- 20%
- 20%
- Iron
- 25%
- 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 Choice
3Tips from the Betty Crocker Kitchens
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