- 14 ounces asparagus spears
- 2 1/2 cups dried rotini or gemelli
- 1 large red or yellow sweet pepper, cut into 1-inch pieces
- 1 cup sliced zucchini or yellow summer squash
- 10 ounces refrigerated Classico® Light Creamy Alfredo pasta sauce
- 2 tablespoons snipped fresh tarragon or thyme
- 1/4 teaspoon crushed red pepper
- Fresh tarragon (optional)
- Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces.
- Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta the last 3 minutes of cooking. Drain. Return pasta and vegetable mixture to hot saucepan.
- Meanwhile, for sauce, in a small saucepan combine Classico(R) Light Creamy Alfredo pasta sauce, the 2 tablespoons tarragon, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until mixture is heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat. If desired, garnish with fresh tarragon.