New this month
Get the Allrecipes magazine

Group Effort Pasta

MOTTSBELA

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

Ingredients

25 m servings 638 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 638 calories; 21 g fat; 90.2 g carbohydrates; 20.7 g protein; 15 mg cholesterol; 104 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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!

Most helpful
Most positive
Least positive
Newest

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.