PASTA DAY: Easy Pasta Primavera

[Guest guest]

* Exported from MasterCook *

 

Easy Pasta Primavera

 

Recipe By : Desperation Dinners, Ross and Mills

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups rotini-corkscrew pasta -- (8 oz.)

1 cup commercially prepared Alfredo pasta sauce

2 tablespoons good-quality fortified wine such as

Marsala or Madeira or dry sherry

2 tablespoons skim or low-fat milk

1 teaspoon olive oil

1 cup chopped onion

1 pound fresh asparagus

preferably pencil-thin spears

1 cup diced yellow or red bell pepper

 

Serves 4.

 

Bring 2 1/2 quarts of 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, or according to package instructions.

 

Meanwhile, pour the Alfredo sauce into a 1-quart bowl. Add the wine and

milk and whisk well. Set aside.

 

Place oil in an extra-deep, 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 and discard

the bottom 2 inches of tough stalks. Cut the asparagus spears into

thirds. Set aside. Rinse and seed the bell pepper, cutting into 1/2-inch

dice. Set aside.

 

Add the asparagus to the skillet and cook, gently stirring, 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 Alfredo sauce mixture

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 remove as much water

as possible. Add the pasta to the skillet and stir and toss to coat well

with sauce. Serve at once.

 

Nutrition information per serving:

 

Calories 393, Carbohydrates 47 g, Protein 14 g, Fat 16 g, including

sat. fat 8 g, Cholesterol 38 mg, Sodium 354 mg, Dietary fiber 4 g.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -