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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

Description

Fresh Veggies Are Quickly Pan Fried, Then Simmered With A Creamy Alfredo Sauce And Served Over Pasta.

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