Fill a large pot with water and bring to a boil. Add the fettuccine to the boiling water. Cook for about 20 minutes, or until the pasta is al-dente.

• We used Barilla Fettuccine (Non GMO Verified).

Stir occasionally.

Meanwhile, we washed our asparagus in a 1 part vinegar, 1 part water solution. Chop the asparagus and place in a medium-to-large saute pan or skillet. Add 1 tbsp of olive oil on top of the asparagus. Heat on medium.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Drain the liquid from the cans of artichokes, and add them to the skillet with the asparagus.

• We used two 14 wt oz cans of Giant’s brand of Quartered Artichoke Hearts.

Add the chopped garlic. Mix or stir together occasionally.

• We used Giant’s brand of Chopped Garlic in Water 8 wt oz container.

Heat the asparagus and artichokes for 10 minutes, and then add the alfredo sauce to the skillet. Heat until the alfredo sauce is warm.

• We used two 15 wt oz jars of Bertolli Alfredo Sauce with Aged Parmesan Cheese (Made with Fresh Cream and Real Butter).

Add the spinach to the skillet 1 handful at a time.

Add 1 handful of spinach, stir it in, and repeat until all spinach is used. Continue heating the sauce with the vegetables for about 5 minutes.

• We used Nature’s Promise Organic Baby Spinach 5 wt oz container (USDA Organic. No GMO Ingredients. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Once the fettuccine cooks, drain the water, and add the vegetables with the alfredo sauce to the fettuccine. Optionally top with a sprinkle of pepper or ground peppercorns.

• We used the McCormick Peppercorn Medley Grinder 0.85 wt oz bottle, which contains a mixture of black peppercorns, pink peppercorns, white peppercorns, allspice, and green peppercorns (Non GMO).

We also topped ours with a couple of scoops of the Classico Signature Recipes Traditional Basil Pesto Sauce and Spread 8.1 wt oz jar (Gluten Free), which tastes great with the flavors of the other ingredients.