- 2 tablespoons olive oil
- 3 cups assorted cut-up fresh vegetables (peas, red bell pepper, zucchini and/or asparagus)
- 1 tablespoon finely chopped garlic
- 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
- 8 ounces fettuccine, cooked and drained
- Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables and garlic, covered, 2 minutes or until vegetables are crisp-tender, stirring once.
- Stir in Sauce and cook covered 3 minutes or until heated through. Serve over hot fettuccine. Garnish, if desired, with grated Parmesan cheese and ground black pepper.