Fettuccine-Vegetable Toss

Name: Fettuccine-Vegetable Toss
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 15
Cuisine: Global
Ingredients: 454 grams Alfredo sauce; 340 grams packages fresh baby spinach, thoroughly washed; 2 carrots, cut into 1/4-inch pieces (about 1 cup); 255 grams package refrigerated fettuccine; 59 milliliters chopped fresh basil; 227 grams 1/2 package sliced fresh mushrooms; 1 garlic clove, minced; 1 Tbsp finely chopped green onion; 2 Tbsps olive oil; 59 milliliters grated Asiago or Parmesan cheese; 15 servings Garnishes: chopped fresh basil, grated Asiago or Parmesan cheese, carrot ribbons; 15 servings Salt and pepper to taste

You can never have too many hor d'oeuvre recipes, so give Fettuccine-Vegetable Toss a try. One serving contains 273 calories, 16g of protein, and 16g of fat. This recipe serves 15. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up mushrooms, green onion, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

Prepare fettuccine according to package directions.

Ingredients you will need

Fettuccine

Saut carrots in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes. Stir in mushrooms, onion, and garlic, and saut 3 to 4 minutes or until mushrooms are tender.

Ingredients you will need

Mushrooms

Carrot

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Salt And Pepper