Fettuccine-Vegetable Toss

Southern Living
Fettuccine-Vegetable TossRecipe
Photo: Laurey W. Glenn; Styling: Lisa Powell
Makes 6 side-dish or 4 main-dish servings


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1 (9-oz.) package refrigerated fettuccine*
2 carrots, cut into 1/4-inch pieces (about 1 cup)
2 tablespoons olive oil
1/2 (8-oz.) package sliced fresh mushrooms
1 tablespoon 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 or Parmesan cheese
1/4 cup chopped fresh basil
Salt and pepper to taste
Garnishes: chopped fresh basil, grated Asiago or Parmesan cheese, carrot ribbons


Prep: 15 Minutes
Cook: 13 Minutes

1. Prepare fettuccine according to package directions.

2. Sauté carrots in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes. Stir in mushrooms, onion, and garlic, and sauté 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. Serve immediately. Garnish, if desired.

*1/2 (16-oz.) package fettuccine may be substituted.

Created date

March 2009