Mushroom Vegetable Ragu with Fettuccine

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.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Any frozen vegetable blend can be used.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 740mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 5g,
    • Sugars 3g),
  • Protein 11g;
Percent Daily Value*:
    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.