FETTUCCINE PRIMAVERA ROSA
- Serves 4
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- prep time: 20 minute(s)
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- cook time: 7 minute(s)
Ingredients:
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2 Tbsp. Bertolli® Classico™ Olive Oil
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
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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.
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