1 jar (15 oz.) Classico® Light Asiago Romano Alfredo Pasta Sauce
8 oz. linguini
2 tbsp butter
1 tbsp garlic
8 oz. white mushrooms, sliced, about 3 cups
8 oz. Portobello mushrooms, stem removed and chopped, about 3 cups
- Cook pasta according to package directions. Keep warm.
- Melt butter in a large skillet, add garlic and mushrooms. Cook about 5 minutes or until mushrooms just start to brown. Stir in Classico® Light Asiago Romano Alfredo Pasta Sauce and heat through.
- Serve with warm pasta and garnish with chopped parsley if desired.
Tips
- Try pouring this sauce over grilled chicken breast.
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