ALFREDO PRIMAVERA

By AJloves2cook

Cost per recipe*: $5.92.

Cost per serving*: $1.48.

*Based on average retail prices at national supermarkets.

Ingredients

• 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 oz. LINGUINE or SPAGHETTI, cooked and drained

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from villabertolli.com

Preparation

Step 1

*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/or *ASPARAGUS* and *RED BELL PEPPER* and cook, stirring occasionally, 2 minutes.

*3.* Stir in *GARLIC*, *SALT* and *BLACK PEPPER* and cook 30 seconds.

*4.* Stir in *ALFREDO SAUCE* and *WATER* and bring to a boil over high heat.

*5.* Reduce heat to low and simmer, stirring occasionally, 5 minutes.

*6.* Serve over hot *LINGUINE* and garnish, if desired, with chopped fresh *BASIL*.