This was our dinner on Saturday night, and with all the fresh veggies it had such a wonderful flavor. It was a good way to welcome spring! This was the first time I had made this, so naturally, once the delicious dish had been consumed, I started thinking of alterations: adding blackened chicken, carrots, or broccoli. I am looking forward to making it again and experimenting. Isn't that what cooking is all about?
PASTA PRIMAVERA
Ingredients:
1 lb. of (thin) asparagus
16 oz. dried rotini
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 1/2 cups sliced yellow summer squash
1 16 oz. jar of light Alfredo sauce
2 Tbsp. fresh tarragon or thyme
1/4 tsp. crushed red pepper
How To Make It:
1) Wash and snap off woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces.
2) In a large pot cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta the last 4 minutes of cooking. Drain. Return pasta and vegetable mixture to pot.
3) Meanwhile, for the sauce, in a small saucepan combine Alfredo sauce, the 2 Tbsp. tarragon/thyme, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat.
Serves: 6
That looks taaaasty! I'm not an asparagus fan... I wonder if I could substitute anything for it. I mean, I know it wouldn't taste the same, but do you know if something else would taste good in its place? Maybe broccoli?
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