Nutritional Information Calories 528 Fat 19.0g Cholesterol 10.0mg Sodium 290mg Carbohydrates 70g Servings Serves 4 Time To Cook Total Cooking time: 25 minutes. Fettuccine With Portobello Mushrooms, Spinach & Pine Nuts Ingredients 2 tablespoons pine nuts- pignolia nuts 3 tablespoons extra virgin olive oil 1 package 6 ounce Portobello mushrooms caps, cut each cap into 6 wedges 3 large cloves of garlic, sliced thinly 1 package 10oz fresh spinach, stemmed and coarsely chopped 1/2 cup Parmesan cheese 12 to 16 ounces Fettuccini pasta, cooked and drained, reserving 1/4 cup cooking liqui Directions   Heat a non-stick skillet on medium to low: add pine nuts and cook 4 to 5 minutes or until lightly toasted, stirring frequently. Remove from pan and set aside. Add 1 tablespoon oil to pan, cook mushrooms on high 4 minutes. Remove mushrooms and set aside. Reduce heat to low; add remaining oil to skillet. Add garlic and cook 30 seconds, making sure not to brown the garlic. Add spinach; cover and cook 4 minutes or until spinach wilts. Return mushrooms to skillet; salt and pepper to taste. Add cooked pasta, cheese and 1/4 cup reserved pasta cooking liquid to skillet. Toss; heat on low 1 minute.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.