Easy pasta primavera made with asparagus and a creamy Alfredo sauce? Yes, please! And yes, it's so easy, even a beginner can make it.
What You Need
Original recipe yields 6 servings
3/4 lb. linguine, uncooked
3 Tbsp. butter
1 cup slivered red onion s
1 tsp. minced garlic
1-1/2 cups asparagus spear tips
1 cup thin orange pepper strips
1 jar (15 oz.) CLASSICO Light Creamy Alfredo Pasta Sauce
3 plum tomatoes, chopped (about 1-1/2 cups)
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Let's Make It
Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1/2 cup cooking water. Cover pasta to keep warm.
Melt butter in large skillet on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Add asparagus and peppers; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in reserved cooking water; bring to boil, stirring occasionally.
Simmer on medium-low heat 5 min., stirring occasionally. Add pasta sauce and tomatoes; stir. Simmer 6 to 8 min. or until heated through, stirring occasionally.
Serve over pasta.
For a touch of heat, add 1/4 tsp. crushed red pepper to cooked vegetable mixture in skillet along with the pasta sauce and tomatoes.
Prepare using CLASSICO Light Asiago Romano Alfredo Pasta Sauce or CLASSICO Mushroom Alfredo Pasta Sauce.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.