Creamy Spinach And Mushroom Alfredo

• 8 ounces uncooked no-yolk dumplings
• 1 teaspoon olive oil
• 1 cup coarsely chopped mushrooms
• 2 large garlic cloves, minced
• 1 (10-ounce) container light Alfredo sauce (such as Buitoni)
• 1/2 cup fat-free milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2 cups firmly packed fresh baby spinach, coarsely chopped
• 1/4 cup (1 ounce) shredded Parmesan cheese
• 1/4 teaspoon freshly ground black pepper

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

dumplings, olive oil, mushrooms, garlic, milk, salt, ground nutmeg, baby spinach, parmesan cheese, freshly ground black pepper

Taken from www.myrecipes.com/recipe/creamy-spinach-mushroom-alfredo (may not work)