Alfredo sauce--bought or (way better) the recipe at the bottom of the post
8 oz. fusilli pasta, cooked al dente
1/2 T. oil
2 cloves garlic, minced
1/2 red onion, diced
1 tomato, diced
2 handfuls baby spinach, rinsed
1/2 c. frozen peas
1/2 c. frozen corn
1. While alfredo and pasta are cooking, saute garlic and onion in oil until onion is soft. Add tomato, peas, and corn; saute until tomato is soft. Add spinach and immediately turn off burner.
2. Drain pasta; add to vegetable mixture. Add sauce and stir until all is combined. Add pepper to taste.
Mama Conner's Wicked Alfredo:
1 stick butter
2/3 to 1 c. Parmesan cheese
1/2 c. cream (or milk, whatever you normally have in your fridge will do fine, just use a little less)
1 egg, beaten
pepper to taste
1. Melt butter over medium heat. Add Parmesan, whisking constantly. Turn heat to low and add milk. Stir in egg and add pepper.
This makes a bunch of alfredo--easily enough to cover a pound of pasta. Mike says he scaled it down by using 2 T. butter, 1/3 c. Parmesan cheese, a drop of milk (however much pours out when you just tip it down then up) and 1 egg, beaten.