Alfredo Primavera

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    Bertolli® Alfredo Sauce
    A classic Italian favorite made with fresh cream and aged Parmesan.

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Chef's Table > primavera

Cooking vegetables until they are tender-crisp preserves their bright color, while garlic infuses them with flavor without overpowering their subtle taste.
Sarah Page
Bertolli® Kitchens
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  • Serves 4
  • |
  • prep time: 20 minutes
  • |
  • cook time: 10 minutes
  • 1 Tbsp. 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 medium red bell pepper, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 jar Bertolli® Alfredo Sauce
  • 1/2 cup water
  • 8 ounces linguine or spaghetti, cooked and drained
1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion and carrot, stirring occasionally, 2 minutes.

2. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes.

3. Stir in garlic, salt and black pepper and cook 30 seconds.

4. Stir in Bertolli® Alfredo Sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes.

5. Serve over hot linguine and garnish, if desired, with chopped fresh basil.