ALFREDO PRIMAVERA
- Serves 4
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- prep time: 20 minute(s)
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- cook time: 10 minute(s)
Ingredients:
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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
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Directions:
- 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.
Cost per recipe*: $5.92. Cost per serving*: $1.48. *Based on average retail prices at national supermarkets.
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