Florentine Pasta Toss


  • 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)


  1. 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.

  2. 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.

  3. 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.


  • 8  servings of 1 cup (250 mL), excluding optional ingredients

Nutrients per serving:

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

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