Easy Pasta Primavera
- 2 cups rotini pasta
- 1 cup alfredo sauce (LowFat version can be used but the results will be less creamy)
- 2 tablespoons good wine such as marsala or 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
- 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.
rotini pasta, alfredo sauce, good wine, lowfat milk, olive oil, onion, fresh asparagus, yellow bell pepper
Taken from www.food.com/recipe/easy-pasta-primavera-115948 (may not work)