Rotini and Sweet Pepper Primavera

(From "Big Book of 30-Minute Dinners")

14 oz. fresh asparagus spears
8 oz. packaged dried rotini or gemelli pasta (about 2 1/2 cups)
1 C. mixed sweet pepper chunks from salad bar, or 1 large red or yellow sweet pepper, cut into
1-inch pieces
1 C. halved baby pattypan squash or sliced yellow summer squash
1 10-oz. container refrigerated light alfredo sauce
2 T. snipped fresh tarragon or thyme
1/4 tsp. crushed red pepper

***

1. Snap off and discard woody bases from asparagus. Bias-slice asparagus into 1-inch-long pieces (about 1 1/2 cups).

2. Cook pasta according to package directions, adding asparagus, sweet pepper and squash to pasta for the last 3 minutes of cooking time; drain. Return pasta and vegetables to hot pan.

3. Meanwhile, in a small saucepan, combine alfredo sauce, tarragon or thyme, and crushed red pepper. Cook and stir over medium heat about five minutes or until mixture is heated through.

4. Pour sauce mixture over pasta and vegetables; toss gently to coat.


Makes 4 servings.