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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. Bertolli® Classico Olive Oil
- 2 cloves garlic (finely chopped)
- 3 cups assorted fresh vegetables (cut-up, zucchini, yellow squash, broccoli, bell peppers, carrots, asparagus and/or mushrooms)
- 1 jar Bertolli® Vodka Sauce made with Fresh Cream
- 1/4 cup grated Parmesan cheese
- 1 box linguine (16 oz., cooked and drained)
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Directions
- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook garlic 30 seconds. Add vegetables and cook, stirring occasionally, 4 minutes or until vegetables are crisp tender. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cheese. Toss with hot linguine and serve, if desired, with chopped fresh basil and additional cheese.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium75mg3% |
| Potassium320mg9% |
| Protein11g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium8% |
| 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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