Post by marlaoh on Oct 11, 2002 7:09:08 GMT -6
Fettuccine Primavera
2 tablespoons Bertolli® Classico Olive Oil
1 cup broccoli florets
1/2 cup cut up red bell pepper(s)
1/2 cup cut up zucchini
1/2 cup snow peas
1/2 cup green peas, you may substitute asparagus
3 clove(s) garlic, finely chopped
1 jar (16 ounces) Bertolli® Creamy Alfredo Pasta Sauce
8 ounces fettuccine, cooked and drained, you may substitute thin spaghetti
grated Parmesan cheese, (optional)
ground black pepper, (optional)
1. In 12-inch nonstick skillet, heat oil over medium heat and cook vegetables and garlic, covered, 2 minutes or until vegetables are crisp-tender, stirring once.
2. Stir in pasta sauce and cook covered 3 minutes or until heated through. Serve over hot fettuccine. Garnish, if desired, with grated Parmesan cheese and black pepper.
3. Substitution: Use 1 package (16 ounces) frozen assorted vegetables, thawed and drained.
Serves: 4
2 tablespoons Bertolli® Classico Olive Oil
1 cup broccoli florets
1/2 cup cut up red bell pepper(s)
1/2 cup cut up zucchini
1/2 cup snow peas
1/2 cup green peas, you may substitute asparagus
3 clove(s) garlic, finely chopped
1 jar (16 ounces) Bertolli® Creamy Alfredo Pasta Sauce
8 ounces fettuccine, cooked and drained, you may substitute thin spaghetti
grated Parmesan cheese, (optional)
ground black pepper, (optional)
1. In 12-inch nonstick skillet, heat oil over medium heat and cook vegetables and garlic, covered, 2 minutes or until vegetables are crisp-tender, stirring once.
2. Stir in pasta sauce and cook covered 3 minutes or until heated through. Serve over hot fettuccine. Garnish, if desired, with grated Parmesan cheese and black pepper.
3. Substitution: Use 1 package (16 ounces) frozen assorted vegetables, thawed and drained.
Serves: 4