Fettuccine Alfredo with Spinach and Mushrooms
Angie McGowan
To make this dish non-vegetarian, just add chicken or shrimp.
Ingredients
- 1 lb package fettuccine
- 1 Tbs olive oil
- 1 cup sliced mushrooms
- 1 dash kosher salt, or to taste
- 1/2 lb fresh spinach
- 2 cloves garlic, chopped
- 1 cup skim milk
- 1 8 oz package low-fat cream cheese
- 1/2 tsp white pepper
- 1 cup shredded Parmesan cheese
Directions
- Cook pasta according to package directions until it is al dente. Drain well.
- Preheat large skillet. Drizzle with olive oil. Add mushrooms and a little kosher salt.
- Sauté mushrooms until they are tender. Add spinach and garlic and cook until spinach is wilted.
- Add milk and cream cheese. Bring to a boil over medium heat and cook until cream cheese has melted in the milk and sauce is creamy.
- Add white pepper and Parmesan. Melt Parmesan in sauce. Add pasta and simmer for 2–3 minutes over low heat while tossing pasta in sauce.
Nutrition Facts
Calories 705
Calories from Fat 187 (27%)
(32%)Total Fat 21g
(53%)Saturated Fat 11g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
(16%)Cholesterol 47mg
(25%)Sodium 592mg
(22%)Potassium 771mg
Total Carbohydrate 96g
(17%)Dietary Fiber 4g
Sugars 4g
Sugar Alcohols 0g
(65%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.