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Bertolli Creamy Fettuccine Primavera

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main-dish low fat vegetarian dinner italian

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Ingredients

3 cups assorted cut-up fresh vegetables (peas, red bell pepper, zucchini and/or asparagus)*

2 tablespoons olive oil

1 tablespoon finely chopped garlic

8 ounces fettuccine, cooked and drained

1 (15 ounce) jar Bertolli® Creamy alfredo sauce

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