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