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Florentine Pasta Toss

Ingredients:


16	oz (450 g) uncooked fettuccini pasta
1	pkg (6 oz/175 g) fresh baby spinach leaves (7 cups/1.75 L)
1	tsp (5 mL) olive oil
1	cup (250 mL) diced red bell pepper
1/2	cup (125 mL) chopped onion
2	garlic cloves, pressed
1	jar (16 oz or 435 mL) creamy Alfredo sauce
1/2	cup (125 mL) grated fresh Parmesan cheese
	Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Directions:

Cook pasta according to package directions in (8-qt./7.6 L) Stockpot; stir using Pasta Fork. Drain pasta and return to Stockpot; add spinach. Cover and keep warm.
Heat oil in (10 in./24-cm) Sauté Pan over medium heat until hot. Add bell pepper, onion and pressed garlic to pan; cook and stir 2-3 minutes or until vegetables are crisp-tender.
Transfer vegetables to Stockpot. Add Alfredo sauce to pasta mixture; mix well using Pasta Fork. Stir in cheese; mix well. Spoon pasta into large bowl. Garnish with additional cheese and black pepper, if desired.

Yield: 8 servings

Nutrients per serving: (1 cup/250 mL, excluding optional ingredients): Calories 350, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 50 g, Fiber 3 g, Protein 12 g