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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil
- 3 cups assorted fresh vegetables (cut-up, peas, red bell pepper, zucchini and/or asparagus)
- 1 Tbsp. chopped garlic (finely)
- 1 jar Bertolli® Alfredo Sauce
- 8 oz. fettuccine (cooked and drained)
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Directions
- Heat Olive Oil in 12-inch nonstick skillet over medium heat and cook vegetables and garlic, covered, 2 minutes or until vegetables are crisp-tender, stirring once.
- Stir in Sauce and cook covered 3 minutes or until heated through. Serve over hot fettuccine. Garnish, if desired, with grated Parmesan cheese and ground black pepper.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium380mg11% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A4% |
| Vitamin C30% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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