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Florentine Pasta Toss Recipe

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This recipe for Florentine Pasta Toss, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kendra McKenna
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 oz uncooked fettuccini pasta
1 package (6 oz) fresh baby spinach leaves (about 7 cups)
1 tsp. olive oil
2 garlic cloves, pressed
1 c. diced red bell pepper
1/2 c. chopped onion
1 jar (16 oz) creamy Alfredo sauce
2 oz. grated fresh Parmesan cheese (1/2 cup)
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Directions:
Directions:
Cook pasta according to package direction; stir. Drain pasta and return to pot; add spinach. Cover and keep warm. Heat oil in saute pan over medium heat until hot. Press garlic into pan using garlic press. Add bell pepper and onion to pan; cook and stir 2-3 minutes or until vegetables are crisp-tender. Transfer vegetables to pot. Add Alfredo sauce to pasta mixture; mix well. Stir in cheese; mix well. Spoon pasta into large bowl. Garnish with additional cheese and black pepper, if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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