Group Effort Pasta

Group Effort Pasta

6
MOTTSBELA 69

"Nancy offered her cheese, Alyssa suggested the red peppers, and Christy thought the spinach seemed like a good idea. It all came together deliciously!"

Ingredients

25 m servings 638 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 90.2g
  • 29%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil over high heat. Add the fettuccine pasta, and cook until al dente, 10 to 12 minutes; drain.
  2. Toss pasta with olive oil, red bell pepper, baby spinach, and white Cheddar. Season with black pepper. Good hot or cold.
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Reviews

6
  1. 6 Ratings

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Yum! Sauteed the veggies lightly, just until spinach was wilted. Didn't have white cheddar, so just substituted & sprinkled grated parm cheese. Good easy recipe for a quick dinner.

This is a very good base recipe. I really liked the white chedder, and like other reviewers, I sauteed the red peppers and spinach. It's missing something though, maybe next time I will add some...

I made a few adjustments but overall it was very good. I sauteed the red bell pepper and spinach just a bit, I cubed the cheese, and added some crushed red pepper. Yum-O!

Simple & elegant. The only changes I made were to chiffonade the spinach and to add some very-thinly-sliced sweet onion. This is truly an excellent light lunch or supper dish that doesn't bog yo...

Great receipe, I added spiced olives of choice, instead of cheddar cheese, I grated parmasean. Used just a bit more olive oil also...very good.

I enjoyed this recipe. I wish I would have sauteed the peppers first. I used sharp cheddar, rotini pasta, a spoon of sour cream, and also tossed in some bacon.