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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 370.7
  • Total Fat: 24.1 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,409.3 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 7.7 g

View full nutritional breakdown of alfredo primavera calories by ingredient
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alfredo primavera

Submitted by: LENOREMORR

Introduction

From the Bertolli recipes online. with 4 ounces whole wheat spaghetti added into calories calculations, not 8 as suggested online. Four ounces was plenty for four servings. We served it with Italian Sausages, but you could easily use chicken breasts instead.
Now that I've entered it and seen the 24 grams of fat per serving, I'm betting that half of that jar of alfredo sauce would have been plenty.
From the Bertolli recipes online. with 4 ounces whole wheat spaghetti added into calories calculations, not 8 as suggested online. Four ounces was plenty for four servings. We served it with Italian Sausages, but you could easily use chicken breasts instead.
Now that I've entered it and seen the 24 grams of fat per serving, I'm betting that half of that jar of alfredo sauce would have been plenty.

Number of Servings: 4

Ingredients

    1 Tbsp. Olive Oil
    1 medium onion, chopped
    1 large carrot, thinly sliced
    1-1/2 cups broccoli florets and/or 1-1/2-inch pieces fresh asparagus
    1 medium red bell pepper, thinly sliced
    2 cloves garlic, finely chopped
    1/2 tsp. salt
    1/4 tsp. ground black pepper
    1 jar Creamy Alfredo Sauce
    1/2 cup water
    4 ounces whole wheat spaghetti


Directions

Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion and carrot, 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 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.

Number of Servings: 4

Recipe submitted by SparkPeople user LENOREMORR.






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