Florentine Pasta Toss

Name: Florentine Pasta Toss
Ingredients: 1 (16 ounce) package rigatoni pasta, uncooked; 1 (6 ounce) package baby spinach leaves, fresh; 1 cup red bell pepper, diced; 12 cup onion, chopped; 1 teaspoon olive oil; 2 garlic cloves, pressed; 1 (16 ounce) jar alfredo sauce, creamy; 12 cup parmesan cheese, grated; 2 tablespoons parmesan cheese (optional); 1 teaspoon ground pepper (optional)

10 ingredients

14 steps

Ingredients

1 (16 ounce) package rigatoni pasta, uncooked
1 (6 ounce) package baby spinach leaves, fresh
1 cup red bell pepper, diced
12 cup onion, chopped
1 teaspoon olive oil
2 garlic cloves, pressed
1 (16 ounce) jar alfredo sauce, creamy
12 cup parmesan cheese, grated
2 tablespoons parmesan cheese (optional)
1 teaspoon ground pepper (optional)

Directions

1

Cook pasta according to package directions.
2

Drain in colander and return to stockpot.
3

Add spinach.
4

Cover and keep warm.
5

Heat oil over medium heat until hot.
6

Add pressed garlic, bell pepper and onion.
7

Cook and stir 2-3 minutes or until vegetables are crisp-tender.
8

Transfer vegetables to stockpot.
9

Add alfredo sauce to pasta mixture and mix well.
10

Grate parmesan cheese over pasta and mix well.
11

Spoon onto platter and garnish with additional parmesan cheese and black pepper, if desired.
12

Serve immediately.
13

Notes:
14

For a heartier main dish, 2 cups diced cooked chicken can be added to the pasta mixture.