Florentine Pasta Toss

Name: Florentine Pasta Toss
Yield: 8 servings of 1 cup (250 mL), excluding optional ingredients
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; ½ cup (125 mL) chopped onion; 2 garlic cloves, pressed; 1 jar (16 oz/473 mL) creamy Alfredo sauce; ½ cup (125 mL) grated fresh Parmesan cheese; Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

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
½ cup (125 mL) chopped onion
2 garlic cloves, pressed
1 jar (16 oz/473 mL) creamy Alfredo sauce
½ 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 the stockpot. Drain pasta and return to the Stockpot; add spinach. Cover and keep warm.
Heat oil in a 10” (25 cm) skillet over medium heat until hot. Add the bell pepper, onion and pressed garlic to pan; cook and stir 2-3 minutes or until the vegetables are crisp-tender.
Transfer the vegetables to the stockpot. Add the Alfredo sauce to the pasta mixture; mix well. Stir in cheese and mix well. Spoon the pasta into a large bowl. Garnish with additional cheese and black pepper, if desired.