|10 min||20 min||4|
|1 tbsp||Olive Oil, Extra Virgin|
|1 medium||Red onion (chopped)|
|1 medium||Carrots (thinly sliced)|
|1 1/2 cup||Broccoli florets|
|1 medium pepper(s)||Red bell pepper (thinly sliced)|
|2 clove(s)||Garlic (finely chopped)|
|1/4 tsp||Black pepper|
|1 jar (15 oz)||Alfredo sauce|
|1/2 package (16oz)||Linguine, dry (cooked and drained)|
|2 tbsp||Basil, fresh (chopped, optional)|
Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion and carrot and cook, stirring occasionally, 2 minutes.
Add broccoli and red pepper and cook, stirring occasionally, 2 minutes.
Stir in garlic, salt and black pepper and cook 30 seconds. Stir in alfredo sauce and water and bring to a boil over high heat.
Reduce heat to low and simmer, stirring occasionally, 5 minutes.
Serve over hot linguine and garnish, if desired, with chopped fresh basil.