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Fettuccine Italiano

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  • 1/2 c Milk
  • 3 tb Margarine OR butter
  • 1 pk (4.7-ounce) Pasta Roni® fettuccine; alfredo
  • 1 pk (10-ounce) frozen chopped spinach; thawed, drained
  • 1/2 c Pepperoni slices; quartered
  • 1/4 c Chopped onion
  • 1/4 c Shredded mozzarella cheese


1.In large saucepan, combine 1-1/4 cups water, milk, margarine, pasta, Special Seasonings, spinach, pepperoni and onion. Bring to a boil; reduce heat to medium-low.
2.Gently boil uncovered, 6 to 7 minutes or until pasta tender, stirring occasionally. Sauce will be thin. Let stand 3 to 5 minutes for sauce to thicken. Stir in cheese before serving.
Recipe by: RICE-A-RONIĀ®
Posted to brand-name-recipes by Barbra<> on Feb 21, 1998