Ingredients
6
small unpeeled red potatoes, sliced
2
cups lightly packed spinach leaves
1/2
cup refrigerated Alfredo sauce
Coarsely ground pepper
Preparation
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.
Stir in spinach and Alfredo sauce. Cook, stirring frequently, until mixture is hot and spinach is wilted. Sprinkle with pepper.
