Add sautéed colorful bell peppers and chopped asparagus to cooked fettuccine. Toss in shredded cheese for a delicious and heart-healthy pasta your whole family will enjoy.
Cook Time: 15 Minutes
Yield: 2
Ingredients
1/4 cup fresh lemon juice
3/4 cup shredded provolone/mozzarella cheese blend
2 cup chopped asparagus
2 1/2 tbsp Filippo Berio® Extra Virgin Olive Oil
1 medium red bell pepper, cored and seeded, cut into thin strips