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Mushroom Vegetable Ragu with Fettuccine

Serve your family this delicious pasta made with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce and vegetables--Italian dinner ready in 20 minutes.

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  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4

Ingredients

8
oz uncooked fettuccine
1
package (8 oz) baby portabella mushrooms, sliced
1
pouch (9 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
1
package (16 oz) frozen soup vegetables, thawed and drained*
1/2
teaspoon Italian seasoning

Garnish, If Desired

Shaved Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Cook and drain fettuccine as directed on package.
  • 2 In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add mushrooms; cook 4 to 6 minutes, stirring occasionally, until lightly browned and tender.
  • 3 Add cooking sauce, thawed vegetables, Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper; heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender. Serve mushroom mixture over fettuccine; sprinkle with cheese.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
740mg
740%;
Total Carbohydrate
57g
57%
(Dietary Fiber
5g
5%
  Sugars
3g
3%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
15%;
Calcium
6%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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