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Mushroom and Spinach Fettuccine Recipe

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This recipe for Mushroom and Spinach Fettuccine is from The Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz fettuccine
3/4 cup vegetable broth
2 packages (6 oz each) fresh baby mushrooms, cut in half
6 cups loosely packed fresh spinach, chopped
1 cup cherry tomatoes, cut in half
1 ½ teaspoons Italian seasoning
½ teaspoon salt
1/4 cup evaporated milk
1/4 to ½ cup shredded or shaved Parmesan cheese
Directions:
Directions:
Cook and drain fettuccine as directed on package. Meanwhile, heat broth to boiling over medium-high heat in a 10-inch skillet. Add mushrooms; cook, stirring frequently, until almost all of the liquid is absorbed. Stir in additional 1/4 cup broth and continue cooking mushrooms 4 to 6 minutes, stirring frequently until tender. Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Add evaporated milk and stir just until heated through.
Top fettuccine with spinach mixture and Parmesan cheese and serve.

 

 

 

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