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
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