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Rotini and Sweet Pepper Primavera
Ingredients
-
14
ounces asparagus spears
-
2 1/2
cups dried rotini or gemelli (8 ounces)
-
1
large red or yellow sweet pepper, cut into 1-inch pieces
-
1
cup sliced zucchini or yellow summer squash
-
1
10 ounce container refrigerated light Alfredo sauce
-
2
tablespoons snipped fresh tarragon or thyme
-
1/4
teaspoon crushed red pepper
-
Fresh tarragon (optional)
Directions
1. Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces.
2. 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.
3. Meanwhile, for sauce, in a small saucepan combine Alfredo sauce, the 2 tablespoons tarragon, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until mixture is heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat. If desired, garnish with fresh tarragon. Makes 4 servings.
Nutrition Facts
(Rotini and Sweet Pepper Primavera)
- Servings Per Recipe 4,
- Calories 353,
- Protein (gm) 11,
- Carbohydrate (gm) 55,
- Fat, total (gm) 9,
- Cholesterol (mg) 23,
- Saturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 7,
- Vitamin A (IU) 2284,
- Vitamin C (mg) 63,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 153,
- Sodium (mg) 326,
- Potassium (mg) 302,
- Calcium (DV %) 182,
- Iron (DV %) 2,
- Vegetables () 2,
- Starch () 3,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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