Easy Pasta Primavera

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 meanwhile, pour the alfredo sauce into a 1-quart glass measure or bowl. add the wine and milk and whisk well. set aside.
• 3 place the oil in a 12-inch nonstick skillet over medium
• 4 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.
• 5 rinse and seed the bell pepper, and cut it into 1/2-inch dice. set aside.
• 6 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.
• 7 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.