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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 363.9
  • Total Fat: 10.6 g
  • Cholesterol: 28.6 mg
  • Sodium: 1,029.0 mg
  • Total Carbs: 55.5 g
  • Dietary Fiber: 7.1 g
  • Protein: 17.9 g

View full nutritional breakdown of Spinach and Mushroom Alfredo calories by ingredient
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Spinach and Mushroom Alfredo

Submitted by: UNSEELIEROSE

Introduction

Don't be scared by the amount of garlic in this recipe... It really is not overpowering. This dish is not only tasty, but also filling! Start with a small helping, because you'll be surprised how little it takes to satisfy you! Don't be scared by the amount of garlic in this recipe... It really is not overpowering. This dish is not only tasty, but also filling! Start with a small helping, because you'll be surprised how little it takes to satisfy you!
Number of Servings: 8

Ingredients

    12 oz. bag frozen chopped spinach
    12 0z. organic spaghetti pasta
    1/2 large Vidalia onion, minced
    5 cloves minced garlic
    7 baby portobello mushrooms, chopped
    8 oz. sun dried tomatoes, julianne cut
    1 jar Bertolli Garlic Alfredo Sauce
    1 cup low fat ricotta
    1/2 cup fat free mozzarella
    1 tbsp fennel seed
    1 tsp dried ground oregano
    1 tsp dried ground basil
    dash of kosher salt

Tips

This recipe works great as a spinach lasagna, too! Just replace the spaghetti pasta with lasagna pasta, and reserve the Fat Free Shredded Mozzarella to top the lasagna with.


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Directions

Place a pot of water on high heat and add a dash of kosher salt. Chop, dice, and cut ingredients as indicated. Add pasta to the pot of boiling water. Saute veggies and seasonings in a large frying pan over medium-low for about 15-17 minutes. Add ricotta and alfredo sauce to the veggies, and stir constantly until it is well mixed in. Turn off heat and sprinkle on mozzarella. Strain pasta and serve.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user UNSEELIEROSE.






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