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

Fettuccine-Vegetable Toss might be just the hor d'oeuvre you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 16g of protein, 16g of fat, and If you have mushrooms, fettuccine, basil, and a few other ingredients on hand, you can make it.

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