Tuscan Rosemary & Bean Pasta

• 2 pkg. (9 oz. each) refrigerated fettuccine
• 1 tsp. oil
• 1/2 tsp. minced garlic
• 1 can (15 oz.) cannellini beans, drained
• 1/2 cup chopped tomatoes
• 1 pkg. (10 oz.) DI GIORNO Alfredo Sauce
• 2 tsp. chopped fresh rosemary
• 1 Tbsp. chopped fresh parsley

1. Cook pasta as directed on package.
2. Meanwhile, heat oil in large skillet on medium heat.
3. Add garlic; cook and stir 1 min.
4. Add beans and tomatoes; cook until heated through, stirring occasionally.
5. Stir in sauce and rosemary; cook until heated through, stirring occasionally.
6. Drain pasta; place in large bowl.
7. Add sauce; mix lightly.
8. Sprinkle with parsley.

oil, garlic, cannellini beans, tomatoes, alfredo sauce, rosemary, parsley

Taken from www.kraftrecipes.com/recipes/-12450.aspx (may not work)