Yields 10 servings
8 oz package of Linguine pasta
15 oz jar of alfredo sauce (I like mine with garlic)
½ cup shredded carrots
2 summer squash
½ cup onion
1-2 cloves garlic
2 Tbsp Olive oil, divided
Salt & Pepper to taste
Parsley for garnish
Parmesan Cheese to garnish
Slice Landjaegers into bite sized pieces, set aside
Spiralize zucchini and summer squash, set aside
Dice onion and mince garlic, set aside
Prepare pasta according to package instructions. (I like to add 1 Tbsp of olive oil to water and boil pasta for 7-9 mins.)
While pasta is cooking, heat oil in a large frying pan.
Stir fry all veggies until tender 15 - 20 minutes
Mix in Landjaegers to warm as they are fully cooked.
Drain pasta when done and blend in alfredo sauce.
Combine pasta with veggies and Landjaegers
Sprinkle with parsley and Parmesan cheese if you like and serve.
Season with salt and pepper to your taste preference.
Original Landjaegers (nutrition info located in photo section)
Jalapeno Cheddar Landjaegers (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.