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Creamy Spinach and Mushroom Alfredo

Prep time 8 mins
Cook time 11 mins
Yield 4 servings (serving size: about 1 1/2 cups)

Ingredients

  • 8 ounces uncooked no-yolk dumplings
  • 1 teaspoon olive oil
  • 1 cup coarsely chopped mushrooms
  • 2 large garlic cloves, minced
  • 1 (10-ounce) container light Alfredo sauce (such as Buitoni)
  • 1/2 cup fat-free milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 cups firmly packed fresh baby spinach, coarsely chopped
  • 1/4 cup (1 ounce) shredded Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 222
  • fat 10.8 g
  • satfat 5.3 g
  • protein 11.3 g
  • carbohydrate 20.7 g
  • cholesterol 30 mg
  • iron 1.5 mg
  • sodium 788 mg
  • caloriesfromfat 43 %
  • fiber 1.0 g
  • calcium 329 mg

How to Make It

  1. Cook dumplings according to package directions, omitting salt and fat.

  2. Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Sauté mushrooms 2 minutes or until soft. Add garlic; sauté 1 minute. Reduce heat to low; stir in Alfredo sauce and next 3 ingredients. Stir in spinach. Cook 3 minutes or until thoroughly heated and spinach wilts.

  3. In a large bowl, combine dumplings and sauce. Sprinkle with cheese and black pepper; toss well. Serve immediately.

Oxmoor House Healthy Eating Collection