Wait, Spinach and Broccoli What?

First, let’s get over the shocking fact that I was in the kitchen AND going rogue cooking without a recipe. (No, the fire alarm never sounded either.) This recipe was the result of a dinner needed fast with items I had in the pantry and freezer.

Let’s get down to brass tacks:

Spinach and Broccoli Alfredo

1 jar Newman’s Own Alfredo Pasta Sauce (any brand will do)

1 to 1 1/2 cup chopped frozen spinach

1 to 1 1/2 cup frozen broccoli florets

*Measure the vegetables depending on how much you’d like in your sauce.

4 servings linguine pasta

1/4 c. shredded parmesan cheese, extra for garnish

Ingredients for Spinach and Broccoli Alfredo

Ingredients for Spinach and Broccoli Alfredo

1. Boil water for cooking the noodles while you begin prepping vegetables for the sauce. Gather the vegetables and microwave for about 1 to 1 1/2 minutes on high to soften. Then, put the vegetables in a food processor or blender until finely puréed.

2. Add noodles when water comes to a boil and cook until al dente. While noodles cook, stir in your puréed vegetables to the alfredo sauce in a separate pot on medium heat until sauce is heated through (about 5-7 minutes).

Add vegetables to sauce3. Add your 1/4 cup grated parmesan cheese to the sauce and stir until mixed in.

4. Once pasta is cooked, strain in colander. Serve with vegetable alfredo sauce, garnish with shredded parmesan cheese, and enjoy!

Vegetable Alfredo

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