Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Rotini and Sweet Pepper Primavera




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




14 ounces asparagus spears
8-ounces dried rotini or gemelli pasta (about 2-1/2 cups)
2 small red and/or yellow sweet peppers, cut into 1-inch pieces
1 cup halved baby pattypan squash or sliced yellow summer squash
1 10-ounce container refrigerated light Alfredo sauce
2 tablespoons snipped fresh tarragon or fresh thyme or 2 teaspoons dried tarragon or thyme, crushed
1/4 teaspoon crushed red pepper


Recipe



1. Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces. (You should have about 1-1/2 cups.)
2. Cook rotini or gemelli according to package directions, adding asparagus, sweet peppers, and pattypan or summer squash to the pasta for the last 3 minutes of cooking. Drain. Return the pasta and vegetables to hot pan.
3. Meanwhile, in a small saucepan, stir together the Alfredo sauce, tarragon, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until mixture is heated through. Pour over pasta and vegetables; toss gently to coat. Makes 4 servings.