Fettuccine-Vegetable Toss

Fettuccine-Vegetable Toss
Adapted from keyingredient.com
Fettuccine-Vegetable Toss

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Serves 4

  • 1

    (9-oz) package refrigerated fettuccine

  • 2

    carrots, cut into 1/4-inch pieces (about 1 cup)

  • 2

    Tbs olive oil

  • 1/2

    (8-oz) package sliced fresh mushrooms

  • 1

    Tbs 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 Cheese

  • 1/4

    cup chopped fresh basil

  • Salt and Pepper to taste

  • Garnishes: Chopped fresh basil, grated Asiago cheese, carrot ribbons

Directions

1. Prepare fettuccine according to package directions. 2. Saute carrots in hot oil in a Dutch Oven over medium-high heat 3 to 4 minutes. Stir in mushrooms, onion, and garlic, and saute 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.

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