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Fettuccine-Vegetable Toss


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  • 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


Servings 1
Adapted from


Step 1

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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