Chef's Table > primavera
Cooking vegetables until they are tender-crisp preserves their bright color, while garlic infuses them with flavor without overpowering their subtle taste.
CREATED BY
Sarah Page
Bertolli
® Kitchens
- Serves 4
- |
- prep time: 20 minutes
- |
- cook time: 10 minutes
Ingredients:
- 1 Tbsp. Bertolli® Classico™ 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 tsp. salt
- 1/4 tsp. ground black pepper
- 1 jar Bertolli® 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.
2. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes.
3. Stir in garlic, salt and black pepper and cook 30 seconds.
4. Stir in Bertolli® Alfredo Sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
5. Serve over hot linguine and garnish, if desired, with chopped fresh basil.