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Rotini and Sweet Pepper Primavera

Makes: 4 servings
Start to Finish 20 mins
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,
  • cal. (kcal) 353,
  • Fat, total (g) 9,
  • chol. (mg) 23,
  • sat. fat (g) 4,
  • carb. (g) 55,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 7,
  • pro. (g) 11,
  • vit. A (RE) 0,
  • vit. A (IU) 2284,
  • vit. C (mg) 63,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 153,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 326,
  • Potassium (mg) 302,
  • calcium (mg) 182,
  • iron (mg) 2,
  • Vegetables () 2,
  • Starch () 3,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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