Easy Pasta Primavera
"I got this recipe in my email today and it sounds soooo good! I haven't tried this yet but I can't wait for my asparagus patch to start producing this spring so I can. It was included in a Desperation Dinners email newsletter. I am guessing on the prep and cook times."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups rotini pasta
- 1 cup alfredo sauce (LowFat version can be used but the results will be less creamy)
- 2 2 tablespoons madeira wine or 2 tablespoons dry sherry
- 2 tablespoons low-fat milk
- 1 teaspoon olive oil
- 1 large onion, chopped
- 1 lb fresh asparagus, preferably pencil-thin spears
- 1 medium yellow bell pepper, chopped
directions
- Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the rotini and cook until tender, 9 to 11 minutes.
- Meanwhile, pour the Alfredo sauce into a 1-quart glass measure or bowl. Add the wine and milk and whisk well. Set aside.
- Place the oil in a 12-inch nonstick skillet over medium
- heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. Rinse the asparagus, cut off the bottom 2 inches of tough stalks and discard. Cut the asparagus spears into thirds. Set aside.
- Rinse and seed the bell pepper, and cut it into 1/2-inch dice. Set aside.
- Add the asparagus to the skillet and cook, gently stirring from for 2 minutes. Add the bell peppers and continue to cook and stir for 3 more minutes. Reduce the heat to low and stir in the reserved Alfredo sauce until the vegetables are coated well and the sauce is heated through, about 1 minute. Remove the skillet from the heat.
- When the rotini is done, drain it into a colander and shake to remove as much water as possible. Add the pasta to the skillet and stir and toss to coat well with sauce. Serve at once.
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Reviews
-
I am an 85&10/12th year old widower living alone so I cut this recipe to 2 servings. It is delicious!! I used masala wine and added a small amount of cooked, tail-off shrimp to enhance this recipe.
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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