Mushroom Spinach Fettuccini

By Tonya_Speed

NUTRITION per serving: 275 Calories; 9g Fat; 9g Protein; 43g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Vegetable; 1 1/2 Fat. Points: 6

Ingredients

• 8 ounces uncooked spinach Fettuccini pasta
• 3 tablespoons olive oil, divided
• 2 cloves garlic, pressed
• 3/4 pound sliced mushrooms
• 1/4 cup dry white wine (or use white grape juice with a splash of cider vinegar)
• 2 teaspoons lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh parsley

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook pasta according to package directions; drain. In a large skillet, heat 1 tablespoon of oil over medium-high heat; add garlic and saute for 1 minute. Add mushrooms; cook and stir for 5 minutes. Stir in wine (or juice/vinegar), lemon juice and crushed red pepper flakes; cook for 10 minutes or until liquid has evaporated. Add remaining oil, black pepper and parsley to the skillet. Turn the heat off and stir in the pasta, tossing until thoroughly combined.

SERVING SUGGESTION: Serve stir-fried zucchini and yellow squash on the side.