Rotini and Sweet Pepper Primavera |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Primavera means 'springtime' in Italian. This creamy pasta recipe is full of spring asparagus, sweet peppers, and squash. Ingredients:
14 ounces asparagus spears |
2 1/2 cups dried rotini or gemelli |
1 large red or yellow sweet pepper, cut into 1-inch pieces |
1 cup sliced zucchini or yellow summer squash |
10 ounces refrigerated classico® light creamy alfredo pasta 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 Classico® Light Creamy Alfredo pasta 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.
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