Bertolli Creamy Fettuccine Primavera

• 2 tablespoons Bertolli(R) ClassicoTM Olive Oil
• 3 cups assorted cut-up fresh vegetables (peas, red bell pepper, zucchini and/or asparagus)*
• 1 tablespoon finely chopped garlic
• 1 jar Bertolli(R) Creamy Alfredo Sauce
• 8 ounces fettuccine, cooked and drained

1. Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook vegetables and garlic, covered, 2 minutes or until vegetables are crisp-tender, stirring once.
2. Stir in Sauce and cook covered 3 minutes or until heated through. Serve over hot fettuccine. Garnish, if desired, with grated Parmesan cheese and ground black pepper.
3. *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.
4. Cost per recipe*: $82
5. Cost per serving*: $71
6. *Based on average retail prices at national supermarkets.

fresh vegetables, garlic, alfredo sauce

Taken from www.myrecipes.com/recipe/bertolli-creamy-fettuccine-primavera (may not work)