Fettuccine-Vegetable Toss

Photo: Laurey W. Glenn; Styling: Lisa Powell

Yield: Makes 6 side-dish or 4 main-dish servings
Recipe from Southern Living

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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


  1. 1. Prepare fettuccine according to package directions.
  2. 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.
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