Fresh tarragon and crushed red pepper bring flavor to this vegetable and pasta dish. The pasta featured here is rotini, which is a short, spiral-shaped pasta. You could also use bow tie or cavatelli, if you like.
1 pound fresh asparagus spears
8 ounces dried rotini pasta
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 cup assorted fresh summer squash, such as halved sunburst squash and/or sliced zucchini or yellow summer squash
2 cloves garlic, minced
2 teaspoons olive oil
1/2 cup reduced-sodium chicken broth
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 tablespoon snipped fresh tarragon or basil
1/4 teaspoon crushed red pepper
Ground black pepper
- Snap off and discard woody bases from asparagus. Bias-slice asparagus into 1-inch pieces.
- Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta during the last 3 minutes of cooking; drain. Return pasta and vegetables to hot saucepan.
- Meanwhile, in a small saucepan cook and stir garlic in hot oil for 1 minute. Using a whisk, combine LACTAID® Reduced Fat 2% Milk, chicken broth, flour, and 1/4 teaspoon salt. Add mixture to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in tarragon and crushed red pepper. Pour over pasta and vegetables; toss gently to coat. Season to taste with additional salt and ground black pepper.
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