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.