Recipe Ingredients:

• Pasta12 oz of your preferred pasta, such as fettuccine Veggies

• Two teaspoons of olive oil

• Three minced garlic cloves

• One little onion

• diced finely8 ounces of sliced button or cremini mushrooms

• Four cups of fresh spinachAlfredo DressingTwo tablespoons of butter without salt

• A quarter cup of heavy creamHalf a cup of Parmesan cheese grated to taste, add salt and black pepper.

• Nutmeg pinch (optional)

Optional ExtrasFlakes of crushed red pepper (for heat)Shrimp or grilled chicken (for protein)

Additional Parmesan for garnish

Directions:

• Prepare the pasta.Bring a big pot of water that has been salted to a boil.

• Prepare pasta as directed on the package. After draining, set away. the vegetables.Heat the olive oil in a large skillet over medium heat.

• Saute the onions for two to three minutes until they are tender

• Add the mushrooms and garlic. Cook for 5 to 7 minutes, or until the mushrooms are soft and golden.

Add the spinach and heat for two to three minutes, or until it wilts.

Perpartion:

• Take out of the pan and place aside.Prepare Alfredo sauce.Melt the butter in the same skillet over medium heat.

Bring to a simmer after adding the cream. Cook, stirring often, for 3 to 4 minutes.

• Add Parmesan and stir until smooth and melted.Add nutmeg, if using, and salt and pepper for seasoning.

Put Everything TogetherTo the sauce, add the cooked pasta and the sautéed vegetables. Toss until coated evenly.

• To fully heat, cook for a further two to three minutes.ServeIf preferred, top with additional Parmesan and red pepper flakes.

Serve hot with a side salad or crusty bread.