1 small red bell pepper1 medium zucchini, peeled and diced
5 sun dried tomato slices (jarred in oil), diced
1-2 handfuls of fresh baby spinach, chopped
2 tsp Extra Virgin Olive Oil (EVOO)
1.6 oz package of Knorr Alfredo sauce
1 ¾ cup milk
1 tsp butter
2 Tbsp Classico Basil Pesto
freshly grated parmesan cheese
In a large pot of salted boiling water, cook pasta according to directions on package.
In a medium sauce pan, heat EVOO over med-high heat. Sauté peppers, zucchini and tomatoes for about 5 minutes until tender. Stir in spinach and cook until wilted. Season with salt and pepper to taste.
In a sauce pan over high heat, combine Alfredo sauce mix, milk and butter; whisk for 2 minutes until thickens. Remove from heat and whisk in pesto sauce; stir into sautéed vegetables.
Drain pasta and plate into a shallow bowl. Top with vegetable pesto Alfredo mixture. Sprinkle with freshly grated parmesan cheese and cracked black pepper.