Alfredo Primavera Recipe
- 1 tablespoon 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 medium red bell pepper, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
- 1/2 cup water
- 8 ounces linguine or spaghetti, cooked and drained
- 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.
