Creamy Spinach and Mushroom Alfredo

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 222
  • Fat: 10.8g
  • Saturated fat: 5.3g
  • Protein: 11.3g
  • Carbohydrate: 20.7g
  • Cholesterol: 30mg
  • Iron: 1.5mg
  • Sodium: 788mg
  • Calories from fat: 43%
  • Fiber: 1.0g
  • Calcium: 329mg


  • 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


  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.
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