BERTOLLI CREAMY FETTUCCINE PRIMAVERA

By AJloves2cook

Cost per recipe*: $6.82

Cost per serving*: $1.71

*Based on average retail prices at national supermarkets.

*Nutrition Information per serving*
Calories 500, Calories From Fat 230, Saturated Fat 10g, Trans Fat 0g, Total Fat 26g, Cholesterol 65mg, Sodium 810mg, Total Carbohydrates 53g, Sugars 7g, Dietary Fiber 4g, Protein 12g, Vitamin A 40%, Vitamin C 90%, Calcium 10%, Iron 15%

Ingredients

• 2 Tbsp. Bertolli® Classico™ OLIVE OIL
• 3 cups assorted cut-up fresh VEGETABLES (PEAS, RED BELL PEPPER, ZUCHINI and/or ASPARAGUS)*
• 1 Tbsp. finely chopped GARLIC
• 1 jar Bertolli® ALFREDO SAUCE
• 8 oz. FETTUCCINE, cooked and drained
• SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

Details

Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from villabertolli.com

Preparation

Step 1

*1.* 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.

*2.* Stir in *ALFREDO 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*.