Farfalle Alfredo with Brussels Sprouts

Another winner from Gia Russa!

8 oz. Gia Russa Farfalle

1 (15 oz.) jar Gia Russa Alfredo sauce

1 lb. Brussels sprouts, cleaned and quartered

1 (10 oz.) jar Gia Russa Artichoke Bruschetta

1/4 cup Gia Russa Romano Cheese

salt and freshly ground black pepper to taste

2 tsp. chopped parsley

Boil water in a pasta pot. Drop Brussels sprouts in the water and blanche until bright green and slightly tender. Drain and transfer to sauté pan. Over medium heat, add artichoke bruschetta and toss the Brussels sprouts until well coated; add alfredo sauce

Cook pasta according to package directions. Drain and add to alfredo mixture in pan. Toss until well coated. Place pasta on serving dish and sprinkle with Romano cheese and chopped parsley. Serve immediately.