Fettuccine-Vegetable Toss |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 1 |
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Ingredients:
1 (9-oz.) package refrigerated fettuccine |
2 carrots, cut into 1/4-inch pieces (about 1 cup) |
2 tablespoons olive oil |
1/2 (8-oz.) package sliced fresh mushrooms |
1 tablespoon finely chopped green onion |
1 garlic clove, minced |
2 (6-oz.) packages fresh baby spinach, thoroughly washed |
1 (16-oz.) jar alfredo sauce |
1/4 cup grated asiago or parmesan cheese |
1/4 cup chopped fresh basil |
salt and pepper to taste |
garnishes: chopped fresh basil, grated asiago or parmesan cheese, carrot ribbons |
Directions:
1. Prepare fettuccine according to package directions.
2. Sauté carrots in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes. Stir in mushrooms, onion, and garlic, and sauté 3 to 4 minutes or until mushrooms are tender. Add spinach, and cook 2 to 3 minutes or until wilted. Stir in Alfredo sauce, cheese, basil, and hot cooked pasta, stirring just until blended. Cook 1 to 2 minutes or just until thoroughly heated. Season with salt and pepper to taste. Serve immediately. Garnish, if desired.
3. *1/2 (16-oz.) package fettuccine may be substituted.
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