Yield: 6 side dish servings or 4 main dish servings
1 (9-ounce) package refrigerated fettuccine *(1/2 a (16-ounce) package fettuccine may be substituted)
2 carrots, cut into 1/4-inch pieces (about 1 cup)
2 Tablespoons olive oil
1/2 (8-ounce) package sliced fresh mushrooms
1 Tablespoon finely chopped green onion
1 garlic clove, minced
2 (6-ounce) packages fresh baby spinach, thoroughly washed
1 (16-ounce) jar Afredo 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
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 saute 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.
Source: From an article by Charla Draper in Southern Living, April, 2009.