Carla is making it super easy with this Mushroom Spinach Alfredo!
MUSHROOM SPINACH ALFREDO
2 tablespoons olive oil
1 container cremini mushrooms (stems trimmed, thinly sliced)
4 cups spinach
1 tablespoon sherry
1 jar alfredo sauce
1 pound fettuccini (cooked according to package directions)
1 lemon (zested)
Kosher salt and freshly ground black pepper (to taste)
Heat a large saute pan with olive oil over medium-high heat. Add mushrooms and cook until almost tender about 5 minutes. Add spinach and saute until almost wilted, about 4 minutes. Add the sherry and mix to combine. Season with salt and pepper.
Add the jarred alfredo sauce and mix to combine and allow to simmer for 1-2 minutes. Add the pasta and toss to combine. Remove to a platter and garnish with lemon zest.
Tip: Add your favorite greens, spices and herbs to jarred sauce!