This recipe is inspired by the region of Lazio in Italy.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
330 g linguine, uncooked
2 Tbsp. extra virgin olive oil
1-1/2 cups cut-up fresh asparagus spears (1 inch lengths)
1 red onion, thinly sliced
1 orange pepper, cut into thin strips
1 clove garlic, minced
1 jar (410 mL) Classico Alfredo di Roma 25% less fat Alfredo Pasta Sauce
1-1/2 cups chopped seeded plum tomatoes
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How do I make it ?
Cook pasta as directed on package, omitting salt. Drain, reserving 1/2 cup cooking water.
Heat oil in large skillet on medium-high heat. Add asparagus, onions and peppers; cook 3 to 5 min. or until softened, stirring frequently and adding garlic for the last minute. Stir in reserved pasta cooking water; bring to boil.
Add pasta sauce and tomatoes; stir. Simmer on medium-low heat 6 to 8 min. or until heated through, stirring occasionally. Serve over pasta.
Kraft Kitchen Tips!
Prepare using Classico Alfredo di Toscana Mushroom Alfredo Pasta Sauce.
Serve with crushed red pepper flakes for those who like heat.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3 g
Cholesterol 25 mg
Sodium 400 mg
Carbohydrate 51 g
Fibre 3 g
Sugars 5 g
Protein 10 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.