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.
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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