![]() Serve spaghetti topped with the tomato topping.Add vegetables, tossing and stirring over very low heat. Add spaghetti to Alfredo sauce toss to coat.Cook until thoroughly heated, about 2 minutes, stirring gently. Heat olive oil in a large skillet add vegetables, salt, pepper, pepper flakes and parsley.Cook, stirring gently, until heated through. ![]() Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Add peas and cook 30 seconds if frozen, 1 minute if fresh. Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Add the pasta, lemon juice, and parmesan cheese to the. Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute. Season with salt and black pepper, to taste. Add zucchini and asparagus and continue cooking until they are crisp-tender, about 2 minutes. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes.
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