Rotini and Sweet Pepper Primavera

Primavera means "springtime" in Italian. This creamy pasta recipe is full of spring asparagus, sweet peppers, and squash.

Rotini and Sweet Pepper Primavera + enlarge image
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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
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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
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)
    Per serving:
  • 353 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 23 mg chol.,
  • 326 mg sodium,
  • 55 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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