Total Time
50mins
Prep 20 mins
Cook 30 mins

I got this recipe in my email today and it sounds soooo good! I haven't tried this yet but I can't wait for my asparagus patch to start producing this spring so I can. It was included in a Desperation Dinners email newsletter. I am guessing on the prep and cook times.

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

I am an 85&10/12th year old widower living alone so I cut this recipe to 2 servings. It is delicious!! I used masala wine and added a small amount of cooked, tail-off shrimp to enhance this recipe.

Gabe Geber April 22, 2005

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