14 ounces asparagus spears
8 ounces dried rotini or gemelli (about 2 1/2 cups)
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 cup halved baby pattypan squash or sliced yellow summer squash
1 10-ounce container refrigerated light Alfredo sauce (we used homemade Alfredo)
2 tablespoons snipped fresh tarragon or thyme
1/4 teaspoon crushed red pepper
Fresh tarragon (optional)
- Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces.
- Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta the last 3 minutes of cooking. Drain. Return pasta and vegetable mixture to hot saucepan.
- Meanwhile, for sauce, in a small saucepan combine Alfredo sauce, the 2 tablespoons tarragon, and red pepper. Cook and stir over medium heat about 5 minutes or until heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat. If desired, garnish with fresh tarragon.
Source: Better Homes and Gardens Cookbook, 12th edition.