Alfredo Primavera

Name: Alfredo Primavera
Ingredients: 1 tablespoon Bertolli(R) ClassicoTM Olive Oil; 1 medium onion, chopped; 1 large carrot, thinly sliced; 1 1/2 cups broccoli florets and/or 1 1/2-inch pieces fresh asparagus; 1 red bell pepper, thinly sliced; 2 cloves garlic, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 jar Bertolli(R) Creamy Alfredo Sauce; 1/2 cup water; 8 ounces linguine or spaghetti, cooked and drained

11 ingredients

1 steps

Ingredients

1 tablespoon Bertolli(R) ClassicoTM Olive Oil
1 medium onion, chopped
1 large carrot, thinly sliced
1 1/2 cups broccoli florets and/or 1 1/2-inch pieces fresh asparagus
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 jar Bertolli(R) Creamy Alfredo Sauce
1/2 cup water
8 ounces linguine or spaghetti, cooked and drained

Directions

1

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion and carrot, stirring occasionally, 2 minutes. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic, salt and black pepper and cook 30 seconds. Stir in Sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped fresh basil.