Serving Size ½ recipe
Total Fat 14 g
Saturated Fat 4.5 g
Sodium 593 mg
Total Carbohydrate 71 g
Dietary Fiber 3 g
Protein 23.5 g
Ingredients and Preparation
Olive oil 1 tablespoon
Garlic cloves, thinly sliced 2
Mushrooms, cleaned and sliced 4 ounces
Fresh fettucini (or other fresh pasta) 8 ounces
Packed fresh spinach 4 cups
Light garlic and herb spreadable cheese 1/3 cup (about 3 ounces)
Low-fat milk ¼ cup
Salt ¼ teaspoon
Fresh ground pepper to taste
- Cook pasta according to package directions, omitting salt and fat. When done, reserve ¼ cup of water, drain the rest, and set pasta aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until just soft and fragrant. Add mushrooms, stir, cover, and cook for about 3-4 minutes, until mushrooms are soft.
- Add spinach to the skillet and stir until just wilted. Reduce the heat to low and mix in the garlic and herb cheese and milk.
- Turn off the heat and add the pasta to the skillet and toss until well-mixed. If pasta dish seems dry, add reserved pasta water, 1 tablespoon at a time, until creamy. Season with ¼ teaspoon of salt fresh ground pepper to taste.