3 cups assorted cut-up fresh vegetables (peas, red bell pepper, zucchini and/or asparagus)*
1 Tbsp. finely chopped garlic
1 jar Bertolli® Alfredo Sauce
8 ounces fettuccine, cooked and drained
Directions
Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook vegetables and garlic covered, stirring once, until vegetables are crisp-tender, about 2 minutes.
Stir in Sauce and cook covered until heated through, about 3 minutes. Serve over hot fettuccine. Garnish, if desired, with grated Parmesan cheese and ground black pepper.
*SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.
Cost per recipe*: $6.82
Cost per serving*: $1.71
*Based on average retail prices at national supermarkets.