Easy Pasta Primavera

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.

Steps

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 t.

Ingredients

rotini pasta, alfredo sauce, marsala, low-fat milk, olive oil, onion, fresh asparagus, yellow bell pepper