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Alfredo Primavera

By: Bertolli  
"Fresh veggies are quickly pan fried, then simmered with a creamy Alfredo sauce and served over pasta."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 43 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon 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 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
  • 1/2 cup water
  • 8 ounces linguine or spaghetti, cooked and drained

Directions

  1. 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.
  2. Stir in sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped fresh basil.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by SHELLS38 
This is fabulous! It was super easy and tasted delicious. Don't leave out the red pepper, it... MORE

 
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