| 12 | 30 | 408 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 jar (15 oz) | Alfredo sauce |
| 1/2 cup | Water |
| 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.
| Grain | 2.2 |
| Vegetables | 1.3 |
