This fabulous pasta dish features zucchini, yellow squash, toasted pine nuts and linguine tossed in a delectable basil pesto Alfredo sauce. It’s incredibly good and sure to become a pasta night favorite!
cost per recipe: $5.18
The price is determined by the national average.
ounces uncooked linguine
tablespoon olive oil
medium zucchini, cut in half lengthwise and sliced (about 1 1/4 cups)
medium yellow squash, cut in half lengthwise and sliced (about 1 1/4 cups)
jar (14.5 ounces) Prego® Homestyle Alfredo Sauce
tablespoons Prego® Basil Pesto
tablespoons pine nuts, toasted
tablespoons freshly grated Parmesan cheese
cup sliced fresh basil leaves
Cook and drain the linguine according to the package directions. While the linguine is cooking, heat the oil in a 12-inch skillet over medium heat. Add the zucchini and yellow squash. Cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Season to taste.
Stir the Alfredo sauce and pesto sauce in a 2-quart saucepan and heat over medium heat. Stir the sauce mixture, half the vegetable mixture and half the pine nuts in a large bowl. Add the cooked linguine and toss to coat. Season to taste. Top with the remaining vegetable mixture and pine nuts. Sprinkle with Parmesan cheese and top with the basil.