Mushroom and Spinach Fettuccine

Name: Mushroom and Spinach Fettuccine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams packages each) fresh baby button mushrooms, cut in half; 237 milliliters cherry tomatoes, cut in half; 177 milliliters roasted garlic-seasoned chicken broth (from 14-oz can); 59 milliliters evaporated fat-free milk (from 12-oz can); 227 grams uncooked fettuccine; 2 teaspoons Italian seasoning; 28 grams 1/4 to 1/2 cup finely shredded or shaved Parmesan cheese; 1 teaspoons salt; 1 liters loosely packed fresh spinach, chopped

You can never have too many main course recipes, so give Mushroom and Spinach Fettuccine a try. This recipe makes 4 servings with 307 calories, 16g of protein, and 6g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have spinach, evaporated milk, salt, and a few other ingredients on hand, you can make it. To use up the evaporated milk you could follow this main course with the Avocado Milkshake as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Cook and drain fettuccine as directed on package, omitting salt.

Ingredients you will need

Fettuccine

Salt

Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Broth

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.

Ingredients you will need

Italian Seasoning