Ingredients
* 1 tablespoon(s) olive oil
* 1 average onion, chopped
* 1 ample carrot, agilely sliced
* 1 1/2 cup(s) broccoli florets and/or 1 1/2-inch pieces beginning asparagus
* 1 average red alarm pepper, agilely sliced
* 2 clove(s) garlic, cautiously chopped
* 1/2 teaspoon(s) salt
* 1/4 teaspoon(s) arena atramentous pepper
* 1 jar(s) Bertolli® Creamy Alfredo Sauce
* 1/2 cup(s) water
* 8 ounce(s) linguine or spaghetti, adapted and drained
Directions
1. Calefaction olive oil in 12-inch nonstick bucket over medium-high calefaction and baker onion and carrot, active occasionally, 2 minutes. Add broccoli and red pepper and cook, active occasionally, 2 minutes. Stir in garlic, salt, and atramentous pepper and baker 30 seconds. Stir in booze and baptize and accompany to a abscess over aerial heat. Reduce calefaction to low and simmer, active occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped beginning basil.
