Linguine Primavera Alfredo

8 ingredients
10 steps

Ingredients

  • 330 g linguine, uncooked
  • 2 Tbsp. extra virgin olive oil
  • 1-1/2 cups cut-up fresh asparagus spears (1 inch lengths)
  • 1 red onion, thinly sliced
  • 1 orange pepper, cut into thin strips
  • 1 clove garlic, minced
  • 1 jar (410 mL) Classico Alfredo di Roma 25% less fat Alfredo Pasta Sauce
  • 1-1/2 cups chopped seeded plum tomatoes

Directions

  1. 1
    Cook pasta as directed on package, omitting salt.
  2. 2
    Drain, reserving 1/2 cup cooking water.
  3. 3
    Heat oil in large skillet on medium-high heat.
  4. 4
    Add asparagus, onions and peppers; cook 3 to 5 min.
  5. 5
    or until softened, stirring frequently and adding garlic for the last minute.
  6. 6
    Stir in reserved pasta cooking water; bring to boil.
  7. 7
    Add pasta sauce and tomatoes; stir.
  8. 8
    Simmer on medium-low heat 6 to 8 min.
  9. 9
    or until heated through, stirring occasionally.
  10. 10
    Serve over pasta.

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