Alfredo Primavera

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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1 Tbsp. olive oil

1 medium onion, chopped

1 large carrot, thinly sliced

1-1/2 cups broccoli florets and/or 1-1/2-inch pieces fresh asparagus

1 medium red bell pepper, thinly sliced

2 cloves garlic, finely chopped

1/2 tsp. salt

1/4 tsp. ground black pepper

1 jar Bertolli® Creamy Alfredo Sauce

1/2 cup water

8 ounces linguine or spaghetti, cooked and drained


  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion and carrot, stirring occasionally, 2 minutes. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic, salt and black pepper and cook 30 seconds. Stir in sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped fresh basil.;