Creamy Spinach and Mushroom Alfredo

Ingredients

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

Equipment

• bowl
• frying pan

Directions

1. Cook dumplings according to package directions, omitting salt and fat.
2. Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Saut mushrooms 2 minutes or until soft.
3. Add garlic; saut 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.
4. In a large bowl, combine dumplings and sauce.
5. Sprinkle with cheese and black pepper; toss well.
6. Serve immediately.