All through college I had one main cookbook that I referred to for any recipe that wasn't from my mom. It is my oldest and dearest cookbook. Enter, Better Homes and Gardens.
In the book it says, "Primavera means 'springtime' in Italian. This creamy pasta, brimming with tender asparagus, crisp sweet pepper, and tiny baby squash, is the essence of that welcome season."
How can you not make this meal with an intro like that? I'm here to vouch for it--our family loves this meal! I never really stick to the measurements suggested here, just throw in however much you want of everything. It seems to always work out in the end.
14 ounces asparagus spears
8 ounces dried rotini (about 2 1/2 cups)
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 cup halved baby pattypan squash or sliced yellow summer squash
1 10-oz. container refrigerated light Alfredo sauce
2 Tbsp. snipped fresh tarragon or thyme (I usually put in 1 tsp. dried tarragon)
1/4 teaspoon crushed red pepper (I leave that out because it's WAY too hot for us)
Chop up your veggies into 1-inch bias-sliced pieces. Cook pasta according to directions, adding the asparagus, squash, and sweet pepper to pasta for the last 3 minutes of cooking. (Isn't that such a cool trick? I love how it saves dirtying another pan!) Drain. Return pasta and vegetables to pot.
Meanwhile, heat up your sauce with tarragon. If you are a vegan or just an over-achiever, you could always make Steph's vegan alfredo sauce instead of the bottled stuff. Pour it over your pasta and vegetables, stirring gently to coat.
Picture to come...