Ingredients

• 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

Instructions

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.;