21 November, 2010

Wild Mushroom Pasta Alfredo with Walnuts | Slow-Cooker Quick Fixes

Wild Mushroom Pasta Alfredo with Walnuts ingredients
Makes 8 servings
2 (15-oz) jars Alfredo sauce
2 (9-oz) pkgs refrigerated wild mushroom agnolotti pasta
1 cup (4-oz) shredded Parmesan cheese
4 cups grape tomatoes
1 cup walnut halves, toasted
Freshly ground pepper
4 cups baby spinach

For garnish:
Additional Parmesan


Active Prep: 6 minutes
Total Time: 2 hours 6 minutes
Spoon 1 cup Alfredo sauce into lightly greased 3-1/2 or 4-QT slow cooker.

Spread 1 pkg pasta over sauce. Top with 1/2 cup cheese, 2 cups tomatoes and 1/2 cup walnuts.

Sprinkle with pepper. Repeat layers once.

Top with 1 cup Alfredo sauce. Reserve remaining Alfredo sauce for other uses. Cover and cook on High for 2 hours. 

Stir in spinach just before serving. Garnish, if desired.

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