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Spinach and Potatoes Alfredo

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  • Prep 5 min
  • Total 20 min
  • Servings 6
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Three ingredients and 20 minutes are all you need to add this creamy veggie dish to tonight’s menu.
By Betty Crocker Kitchens
Updated May 16, 2005
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Ingredients

  • 6 small unpeeled red potatoes, sliced
  • 2 cups lightly packed spinach leaves
  • 1/2 cup refrigerated Alfredo sauce
  • Coarsely ground pepper

Steps

  • 1
    Place potatoes in 2-quart saucepan. Add just enough water to cover potatoes. Heat to boiling; reduce heat to medium. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
  • 2
    Stir in spinach and Alfredo sauce. Cook, stirring frequently, until mixture is hot and spinach is wilted. Sprinkle with pepper.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you can’t find small red potatoes, just use 12 ounces of larger red potatoes and cut each into fourths.
  • tip 2
    Change the color and flavor of this dish by using a tomato-based pasta sauce in place of the Alfredo sauce.

Nutrition

155 Calories, 6 g Total Fat, 4 g Protein, 23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
155
Calories from Fat
55
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
20 mg
Sodium
360 mg
Potassium
430 mg
Total Carbohydrate
23 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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