Rotini and Sweet Pepper Primavera
ounces asparagus spears
cups dried rotini or gemelli (8 ounces)
large red or yellow sweet pepper, cut into 1-inch pieces
10 ounce container refrigerated light Alfredo sauce
tablespoons snipped fresh tarragon or thyme
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 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