ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fettuccine-Vegetable Toss

Photo: Laurey W. Glenn; Styling: Lisa Powell
Prep time 15 mins
Cook time 13 mins
Yield Makes 6 side-dish or 4 main-dish servings


  • 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

How to Make It

  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.

  3. *1/2 (16-oz.) package fettuccine may be substituted.