Mushroom-Vegetable Ragu with Fettuccine

Ingredients

• 8 ounce baby portabella mushrooms sliced
• 16 ounce soup vegetables frozen thawed drained
• 4 ounces fettuccine barilla uncooked
• 0.5 teaspoon penzey's southwest seasoning italian

Equipment

• frying pan

Directions

1. Cook and drain fettuccine as directed on package.
2. In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot.
3. Add mushrooms; cook 4 to 6 minutes, stirring occasionally, until lightly browned and tender.
4. Add cooking sauce, thawed vegetables, Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper; heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
5. Serve mushroom mixture over fettuccine; sprinkle with cheese.