Saturday, February 1, 2014

Pasta Alfredo

1 jar of Prego Artisan Three Cheese GF Alfredo Sauce
1 lb of the Sam Mills GF Pasta D'oro
1 lb lean ground beaf
1 medium onion
1 yellow, 1 red, and 1 green pepper
 8 oz of sliced mushrooms
A dash of salt and pepper
1 tablespoon of olive oil
Chopped parsley for garnish

Brown the ground beaf in one tablespoon of olive oil. Add the onions and sautee them for 3 minutes. Next, add the chopped peppers, mushrooms, salt and pepper, and sautee them together for 5 minutes.

Add the Alfredo sauce and mix it. Let it simmer for 5 minutes.

Cook the pasta al dente (meaning don't overcook).

Drain it, adding a dash of olive oil to separate the pasta pieces. You can also add a bit of chopped parsley if you'd like.

 Mix the two together, and garnish with parsley. It was so good that it was gone in seconds!