Spinach Alfredo Fettuccine
- 1 (10-ounce) package frozen creamed spinach, thawed
- 1 (10-ounce) container refrigerated Alfredo sauce
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 8 ounces fettuccine, cooked
- 2 green onions, chopped
- Cook spinach and Alfredo sauce in a saucepan over medium heat, stirring constantly until mixture is thoroughly heated. Stir in 1/4 cup cheese, basil, and pepper. Serve over pasta; top with remaining cheese and green onions.
- NOTE: For testing purposes only, we used Contadina Alfredo Sauce, found in the dairy section of your supermarket.
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