Mushroom Spinach Alfredo

Blogger Angie McGowan of Eclectic Recipes dishes up a comforting (and quick!) vegetarian pasta dinner.

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Prep Time 35 min
Total Time 35 min
Servings 4

Ingredients

8: oz uncooked fettuccine

1: tablespoon olive oil

1: cup sliced fresh mushrooms (3 oz)

2: cloves garlic, finely chopped

1: lb fresh spinach leaves

1/2: teaspoon salt

1: can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

1: cup grated Parmesan cheese

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Directions

1 Cook and drain fettuccine as directed on package.
2 Meanwhile, in large skillet, heat oil over medium heat. Cook mushrooms and garlic in oil, stirring occasionally, until tender. Add spinach, a few handfuls at a time, cooking until spinach is wilted between additions. Stir in salt and cooking sauce. Heat to boiling; reduce heat to low.
3 Add cooked fettuccine to skillet; toss to coat. Add cheese; stir until melted. Simmer 2 to 3 minutes or until mixture is thick and creamy.

EXPERT TIPS

Expert Tips

Remove the stems from the spinach leaves, or use baby spinach.

For even more garlic flavor, add an additional clove of garlic.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 4/3/2013 2:43:46 PM REPORT ABUSE Alexandria_Sowder said:

Rating:

This recipe was pretty easy and really good! Only suggestion I have for those making this is use a food chopper because it's very time consuming to peel and chop the garlic. Also it could use some pepper, not a lot just a little bit, other than that the recipe is perfect!

This reply was: Helpful Inspiring