Spaghetti and Alfredo sauce mixes combine to make an easy rich sauce mixed with sautéed bell peppers and mushrooms, served over linguini pasta!

Makes 6 servings

PREP TIME:  10 minutes 
COOK TIME:   20 minutes 

1-1/2 tablespoons olive oil
2 green or red bell peppers, julienned (about 4 cups) 
8 ounces fresh mushrooms, sliced
1/4 cup vodka
1 package (1.25 ounces) spaghetti sauce seasoning mix
1 can (6 ounces) tomato paste
1 cup water
1/4 cup vodka
1 package (0.85 ounce) Spice Islands® Alfredo Sauce Mix
2/3 cup milk
1/2 teaspoon garlic powder
8 ounces dry linguini, prepared according to package directions
1/2 cup pine nuts, toasted

Heat oil in a large skillet over medium-high heat.  Add peppers and mushrooms; sauté 5 to 7 minutes.  Increase heat to high and add 1/4 cup vodka.  Continue cooking until vodka has evaporated.  Set aside.

Combine spaghetti mix, tomato paste, water and 1/4 cup vodka in medium saucepan.  Bring to a boil; reduce heat and simmer 5 minutes.  Stir in Alfredo mix, milk and garlic powder.  Simmer 2 to 3 minutes. 

Combine vegetables, sauce, and linguini in large serving bowl; toss lightly to combine.  Sprinkle with pine nuts.

RECIPE NOTE:  To toast pine nuts, place in single layer in shallow pan.  Bake at 350º F. for 10 to 12 minutes, or until lightly browned.

Nutrition information per serving (1/6th of recipe): calories 388; total fat 12 g; saturated fat 2 g; cholesterol 5 mg; sodium 564 mg; total carbohydrate 49 g; dietary fiber 4 g; protein 12 g