Ingredients

• 2 Tbsp. olive oil
• 3 cups assorted cut-up fresh vegetables* (broccolini, red bell pepper, zucchini and/or asparagus)
• 1 Tbsp. finely chopped garlic
• 1 jar Bertolli® Four Cheese Rosa Sauce
• 8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)

Browse by ingredient

Instructions

1. Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
2. Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
3. *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.