Alfredo Primavera

Alfredo Primavera
Photo by www.myrecipes.com

Ingredients

  • 1 ½ cups broccoli florets and/or 1 1/2-inch pieces fresh asparagus
  • 1 tablespoon Bertolli Classico™ Olive Oil
  • ¼ teaspoon ground black pepper
  • 1 medium onion, chopped
  • 1 large carrot, thinly sliced
  • ½ cup water
  • 1 medium onion, chopped
  • + 15 more ingredients
    • 1 large carrot, thinly sliced
    • ½ cup water
    • 2 cloves garlic, finely chopped
    • 1 red bell pepper, thinly sliced
    • ½ teaspoon salt
    • 2 cloves garlic, finely chopped
    • 8 ounces linguine or spaghetti, cooked and drained
    • 1 red bell pepper, thinly sliced
    • 1 tablespoon Bertolli Classico™ Olive Oil
    • 1 jar Bertolli Creamy Alfredo Sauce
    • 1 ½ cups broccoli florets and/or 1 1/2-inch pieces fresh asparagus
    • ¼ teaspoon ground black pepper
    • ½ teaspoon salt
    • 8 ounces linguine or spaghetti, cooked and drained
    • 1 jar Bertolli Creamy Alfredo Sauce

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 b...

View full recipe at My Recipes

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