Fettuccine-Vegetable Toss

• 1 (9-oz.) package refrigerated fettuccine*
• 2 carrots, cut into 1/4-inch pieces (about 1 cup)
• 2 tablespoons olive oil
• 1/2 (8-oz.) package sliced fresh mushrooms
• 1 tablespoon finely chopped green onion
• 1 garlic clove, minced
• 2 (6-oz.) packages fresh baby spinach, thoroughly washed
• 1 (16-oz.) jar Alfredo sauce
• 1/4 cup grated Asiago or Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Garnishes: chopped fresh basil, grated Asiago or Parmesan cheese, carrot ribbons

1. Prepare fettuccine according to package directions.
2. Saute carrots in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes. Stir in mushrooms, onion, and garlic, and saute 3 to 4 minutes or until mushrooms are tender. Add spinach, and cook 2 to 3 minutes or until wilted. Stir in Alfredo sauce, cheese, basil, and hot cooked pasta, stirring just until blended. Cook 1 to 2 minutes or just until thoroughly heated. Season with salt and pepper to taste. Serve immediately. Garnish, if desired.
3. *1/2 (16-oz.) package fettuccine may be substituted.

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

Taken from www.myrecipes.com/recipe/fettuccine-vegetable-toss (may not work)