- 1 PKG (375G) CATELLI® Infusions Spinach & Roasted Garlic Fettuccine
- 1 tbsp (15 mL) each butter and olive oil
- 2 cups (500 mL) Stringless snap peas
- 1 cup (250 mL) Thinly sliced red pepper
- 1/2 cup (125 mL) Thinly sliced red onion
- 1/2 tsp (2 mL) Each salt and pepper
- 1/3 cup (75 mL) Each orange juice and vegetable broth
- 1 tbsp (15 mL) Each honey and grated garlic
- 1 tsp (5 mL) Each grated ginger and Worcestershire sauce
Cook fettuccine according to package directions; drain well.
Meanwhile, melt butter with oil in a large nonstick skillet set over medium-high heat. Add snap peas, red pepper, red onion, salt and pepper; stir-fry for 3 minutes or until tender-crisp.
Whisk orange juice with broth, honey, garlic, ginger and Worcestershire sauce; add to skillet and bring to a simmer. Add fettuccine and toss until well coated. Serve immediately.