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1 cup Alfredo Extraordinaire
Bring a large saucepan of water to a boil and cook the pasta according to package directions. Drain and set aside.
While pasta is cooking, prepare the Alfredo sauce. Start by melting butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, and cook for 30 seconds.
Whisk in the water, milk, and Alfredo Extraordinaire until smooth. Add the peas and sun-dried tomatoes. Cook the mixture over medium heat for about 5 minutes until it begins to thicken.
Stir in the cooked pasta. Serve with basil and Parmesan cheese.
Calories 510 , Carbs 76 grams, Cholesterol 30 milligrams, Fat 13 grams, Fiber 6 grams, Protein 21 grams, Saturated Fat 7 grams, Sodium 420 milligrams, Sugar 12 grams
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