Fettuccine Primavera Rosa

6 ingredients
2 steps

Ingredients

  • 2 Tbsp. Bertolli(R) ClassicoTM Olive Oil
  • 3 cups assorted fresh vegetables cut-up, asparagus, red bell pepper, zucchini and/or broccolini
  • 1 tablespoon chopped garlic finely
  • 1 jar Bertolli(R) Four Cheese Rosa Sauce
  • 8 ounces fettuccine cooked and drained
  • 1/2 cup chicken broth

Directions

  1. 1
    Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
  2. 2
    Stir in Sauce and chicken broth. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with thinly sliced basil, grated Parmesan cheese and ground black pepper.

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