Linguine Primavera Alfredo

• 330 g linguine, uncooked
• 2 Tbsp. extra virgin olive oil
• 1-1/2 cups cut-up fresh asparagus spears (1 inch lengths)
• 1 red onion, thinly sliced
• 1 orange pepper, cut into thin strips
• 1 clove garlic, minced
• 1 jar (410 mL) Classico Alfredo di Roma 25% less fat Alfredo Pasta Sauce
• 1-1/2 cups chopped seeded plum tomatoes

1. Cook pasta as directed on package, omitting salt.
2. Drain, reserving 1/2 cup cooking water.
3. Heat oil in large skillet on medium-high heat.
4. Add asparagus, onions and peppers; cook 3 to 5 min.
5. or until softened, stirring frequently and adding garlic for the last minute.
6. Stir in reserved pasta cooking water; bring to boil.
7. Add pasta sauce and tomatoes; stir.
8. Simmer on medium-low heat 6 to 8 min.
9. or until heated through, stirring occasionally.
10. Serve over pasta.

linguine, extra virgin olive oil, red onion, orange pepper, clove garlic, pasta sauce, tomatoes

Taken from www.kraftrecipes.com/recipes/linguine-primavera-alfredo-189652.aspx (may not work)