Fettuccine Alfredo Primavera Get a big serving of vegetables in this tasty and nutritious Fettuccine Alfredo Primavera. Made with bell peppers, zucchini, cremini mushrooms, red onion, cherry tomatoes, and creamy Made in Italy d'Italia Alfredo sauce, this colorful pasta dish is sure to delight. 8 Servings 15 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 jar Bertolli® d'Italia Alfredo Sauce 1 lbs Fettuccine 1 Bell Pepper, Orange or Yellow, cut into thin strips 1 medium Zucchini, halved lengthwise, thinly sliced 1 small Red Onion, thinly sliced 3/4 cup Cherry Tomatoes, halved 2 cloves Garlic, minced 2 tbls Bertolli® Cooking Olive Oil 1 tbls Kosher salt 1/2 tsp black pepper, ground 1 large lemon, zested 1/2 cup parmesan, shredded 2 tbsp Italian Parsley, coarsest chopped Directions Step 1: Preheat oven to 425°F. Cook pasta in salted water. Drain, reserving ½ cup pasta cooking water. Return pasta to pot. Cover to keep warm. Step 2: Combine vegetables, garlic, oil, salt, and pepper in large bowl. Place on baking sheet and bake for 13-15 min. or until tender. Step 3: Meanwhile, add Bertolli d'Italia Alfredo sauce and zest to the pasta in pot. Cook on medium heat for 2-3 min. and stirring often. Add vegetables and reserved pasta water; mix gently. Top with cheese and parsley before serving. For extra crunch, sprinkle with ¼ cup toasted pine nuts. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
