Mushroom Piccata Pasta
Artichoke-Spinach Salad
Ingredients
- 12 oz fettuccine
- 1 cup grated Parmesan cheese
- 3 Tbsp butter
- 1 (16-oz) pkg sliced mushrooms
- 3 cloves garlic, minced
- ½ cup white wine
- 1 cup vegetable broth
- ¼ cup drained capers
- ¼ cup chopped fresh parsley (optional)
Instructions
- Cook pasta according to package directions. Drain and toss pasta with cheese.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms; cook 8 minutes or until lightly browned. Add garlic; cook 1 minute or until fragrant.
- Add wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Add broth and capers; cook until slightly thickened. Serve over pasta. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 6 cups spinach
- 1 (14-oz) can artichoke hearts, drained
- ⅓ cup olive oil vinaigrette
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
347
|
79
|
426
|
| Fat (g) | 11 | 4 | 15 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 14 | 3 | 17 |
| Carb (g) | 48 | 7 | 55 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 536 | 326 | 862 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
