Ingredients:
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 onions, chopped
1 lb fresh asparagus, preferably pencil-thin spears
1 medium yellow bell peppers, chopped
Directions:
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.
Meanwhile, pour the Alfredo sauce into a 1-quart glass measure or bowl. Add the wine and milk and whisk well. Set aside.
Place the oil in a 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 the bottom 2 inches of tough stalks and discard. 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 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.
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.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.