- 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 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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