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Ingredients
- 2 c. rotini or possibly similar shape pasta (8 ounces)
- 1 c. commercially prepared Alfredo pasta sauce
- 2 Tbsp. good-quality fortified wine such as Marsala, Madeira or possibly dry sherry
- 2 Tbsp. nonfat or possibly 1 percent lowfat milk
- 1 tsp extra virgin olive oil 1 large onion (1 c. minced)
- 1 lb fresh asparagus, preferably pencil-thin spears
- 1 med yellow or possibly red bell pepper (1 c. diced)
Directions
- Bring 2 1/2 qts of unsalted water to a boil in a 4 1/2 -qt Dutch oven or possibly soup pot. When the water reaches a rapid boil, add in the rotini and cook till tender, 9 to 11 min.
- Meanwhile, pour the Alfredo sauce into a 1-qt glass measure or possibly bowl. Add in the wine and lowfat milk and whisk well. Set aside.
- Place the 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, snap off bottom end of stalks where they break naturally and throw away. 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 in the asparagus to the skillet and cook, gently stirring from time to time, for 2 min. Add in the bell peppers and continue to cook and stir for 3 more min. Reduce the heat to low and stir in the reserved Alfredo sauce till the vegetables are coated 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 the colander to remove as much water as possible. Add in the pasta to the skillet and stir and toss to coat well with sauce. Serve at once.
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