Fettuccine Vegetable Alfredo

• 9 ounces fettuccine
• 2 tablespoons olive oil
• 2 1/2 carrots, cut into 1/4-inch slices (about 1 1/2 cups)
• 1 tablespoon green onion, finely chopped
• 1 garlic clove, minced
• 2 (6 ounce) packages fresh spinach, thoroughly washed
• 16 ounces alfredo sauce
• 1/4 cup parmesan cheese, grated
• 1/4 cup basil, chopped
• salt and pepper, to taste

1. Prepare fettuccine according to package directions.
2. Meanwhile, in a large pan saute carrots in hot oil over medium-high heat for 3-4 minutes. Stir in onion and garlic and saute 3-4 minutes or until tender.
3. Add spinach and cover, allowing to cook and wilt for 3-4 minutes, stirring occasionally until all spinach is wilted. Stir in Alfredo sauce, Parmesan, basil and cooked pasta.
4. Stir until all ingredients are blended and cook 1-2 minutes until thoroughly heated. Season with salt and pepper, to taste, and serve immediately.

fettuccine, olive oil, carrots, green onion, garlic, fresh spinach, alfredo sauce, parmesan cheese, basil, salt

Taken from www.food.com/recipe/fettuccine-vegetable-alfredo-369676 (may not work)