Linguine Alfredo

By KimChi381

This dish classically in restaurants is simply pasta and sauce. Here it is dressed up with some prosciutto and vegetables, which makes it a hearty meal. Elegant enough for company, yet simple enough for a weeknight meal for the family.

Ingredients

• 1 tbsp Longo's extra virgin olive oil
• 3 oz Longo's thinly sliced rosciutto, chopped
• 1 bag frozen California mix vegetables
• 2 cloves garlic, minced
• 1 tub Longo's fresh Alfredo sauce
• 1 pkg Longo's fresh linguine pasta
• 1/4 cup freshly grated Parmigiano Reggiano
• 2 tbsp chopped fresh Italian parsley

Preparation

Step 1

1. In deep nonstick skillet, heat oil over medium-high heat; cook prosciutto for 2 minutes or until crispy and remove to small plate. Return skillet to medium heat and add vegetables and garlic. Cook, stirring for 5 mins or until starting to thaw. Add Alfredo sauce and simmer for 5 mins. Add parsley.

2. Meanwhile, in large pot of boiling salted water, cook linguine for about 4 mins or until tender but firm (al dente). Drain well and add to sauce; toss to coat well. Sprinkle with cheese and reserved prosciutto before serving.