Mushroom Vegetable Ragu with Fettuccine

Serve your family this delicious pasta made with Progresso™ Recipe Starters™ mushroom sauce and vegetables – Italian dinner ready in 25 minutes.

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Prep Time 10 min
Total Time 25 min
Servings 4

Ingredients

1: package (8 oz) baby portabella mushrooms, sliced

1: can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

1: package (16 oz) frozen soup vegetables, thawed and drained*

1/2: teaspoon Italian seasoning

4: cups hot cooked fettuccine

Garnishes, If Desired

: Shaved Parmesan cheese

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Directions

1 In 12-inch skillet, heat 1 tablespoon extra-virgin olive oil or vegetable oil over medium-high heat until hot. Cook mushrooms in oil 4 to 6 minutes, stirring occasionally, until lightly browned and tender.
2 Add cooking sauce, vegetables, Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper; heat to boiling. Reduce heat; simmer uncovered about 15 minutes or until thickened. Serve mushroom mixture over fettuccine; sprinkle with cheese.

EXPERT TIPS

Expert Tips

*Any frozen vegetable blend can be used.

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

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;