Prepare fettuccine according to package directions.
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.
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This was so easy to throw together and tasted wonderful. I don't much like mushrooms, so I just used 1 1/2 cups of carrots. The whole family loved it. Will definitely keep this recipe on hand for busy weeknights.