3 cups assorted cut-up fresh vegetables* (asparagus, red bell pepper, zucchini and/or broccolini)
1 Tbsp. finely chopped garlic
1 jar Bertolli® Four Cheese Rosa Sauce
1/2 cup chicken broth
8 ounces fettuccine, cooked and drained
Directions
Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
Stir in Sauce and chicken broth. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with thinly sliced basil, grated Parmesan cheese and ground black pepper.
*SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.
