Fettuccine Vegetable Alfredo |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Creamy pasta dish by Southern Living that can be an entree (4 servings) or a side dish (6 servings). The original recipe calls for 8 oz fresh mushrooms and 1 cup of carrots; however, I don't like mushrooms, so I just use 1 1/2 cups of carrots. Make sure to slice the carrots quite thin. Ingredients:
9 ounces fettuccine |
2 tablespoons olive oil |
2 1/2 carrots, cut into 1/4-inch slices (about 1 1/2 cups) |
1 tablespoon green onion, finely chopped |
1 garlic clove, minced |
2 (6 ounce) packages fresh spinach, thoroughly washed |
16 ounces alfredo sauce |
1/4 cup parmesan cheese, grated |
1/4 cup basil, chopped |
salt and pepper, to taste |
Directions:
1. Prepare fettuccine according to package directions.
2. Meanwhile, in a large pan saute carrots in hot oil over medium-high heat for 3-4 minutes. Stir in onion and garlic and saute 3-4 minutes or until tender.
3. Add spinach and cover, allowing to cook and wilt for 3-4 minutes, stirring occasionally until all spinach is wilted. Stir in Alfredo sauce, Parmesan, basil and cooked pasta.
4. Stir until all ingredients are blended and cook 1-2 minutes until thoroughly heated. Season with salt and pepper, to taste, and serve immediately.
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