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Alfredo Primavera

Prep time 20 mins
Cook time 10 mins
Yield 4 servings

Ingredients

  • 1 tablespoon Bertolli® Classico™ 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® Creamy Alfredo Sauce
  • 1/2 cup water
  • 8 ounces linguine or spaghetti, cooked and drained

How to Make It

  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.