Spinach-Artichoke Pasta With Vegetables

• 8 ounces uncooked rotini pasta
• 2 cups (2-inch) cut asparagus
• 1 cup (2 x 1/2-inch) cut yellow bell pepper
• 2/3 cup 1% low-fat milk
• 1 (8-ounce) package frozen spinach-and-artichoke cheese dip (such as T.G.I. Friday's), thawed
• 1/2 teaspoon kosher salt
• 12 grape tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons pine nuts, toasted
• 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus and bell pepper to pan; drain.
2. Combine milk and spinach dip in a medium saucepan over medium heat; bring to a simmer. Reduce heat, and cook 5 minutes or until slightly thickened. Combine pasta mixture, spinach mixture, salt, and tomatoes in a large bowl; toss to coat. Sprinkle with basil, pine nuts, and cheese.
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rotini pasta, yellow bell pepper, milk, kosher salt, grape tomatoes, fresh basil, pine nuts, cheese

Taken from www.myrecipes.com/recipe/spinach-artichoke-pasta-vegetables (may not work)