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Nutritional Information
Calories 528
Fat 19.0g
Cholesterol 10.0mg
Sodium 290mg
Carbohydrates 70g
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Fettuccine With Portobello Mushrooms, Spinach & Pine Nuts
Ingredients
2 tablespoons pine nuts- pignolia nuts
3 tablespoons extra virgin olive oil
1 package 6 ounce Portobello mushrooms caps, cut each cap into 6 wedges
3 large cloves of garlic, sliced thinly
1 package 10oz fresh spinach, stemmed and coarsely chopped
½ cup Parmesan cheese
1
12 ounce package Buitoni Fresh Egg Fettuccini Pasta, cooked and drained, reserving 1/4 cup cooking liquid
Directions
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1. Heat a non-stick skillet on medium to low: add pine nuts and cook 4 to 5 minutes or until lightly toasted, stirring frequently. Remove from pan and set aside.
2. Add 1 tablespoon oil to pan, cook mushrooms on high 4 minutes. Remove mushrooms and set aside.
3. Reduce heat to low; add remaining oil to skillet. Add garlic and cook 30 seconds ( do not brown garlic). Add spinach; cover and cook 4 minutes or until spinach wilts.
4. Return mushrooms to skillet; salt and pepper to taste. Add cooked pasta, cheese and 1/4 cup reserved pasta cooking liquid to skillet. Toss; heat on low 1 minute.
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Servings
Serves 4
Time To Cook
Total Cooking time: 25 minutes.
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