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  • Great Pasta Dinner

    2 posts, 2 voices, 714 views, started May 12, 2010

    Posted on Wednesday, May 12, 2010 by Tobi Gary

    • Aquamarine

      Rotini, Ham and Sweet Pepper Primavera  

      Leave out the ham and this is a great vegetarian dish.  

      Prep Time: 15 minutes  Cook Time: 20 Minutes  # Served 4  


      1/2 pkg.(16 oz) Rotini pasta  

      2 cup(s) lean cooked Ham - cut into strips  

      1 lbs. Asparagus - cut into 1 inch pieces  

      1 large Red or Yellow Bell Pepper - cut into 1” pieces  

      1 cup(s) fresh Zucchini or Summer Squash - sliced  

      2 tsp. dried Tarragon or Thyme  

      1/4 tsp. crushed Red Pepper (see note)  

      1 (10 oz) refrigerated Light Alfredo sauce  


      In a large pot cook pasta according to package directions. Drain and set aside.

      Spray a large skillet with olive oil or  regular cooking spray. Heat skillet over medium-high heat and saute ham until hot (about 3-4 minutes). Add tarragon/thyme and light alfredo sauce. Reduce heat to low.

      In a large saucepan add 1/3 cup water; cover and bring to a boil. Add asparagus, sweet pepper, and squash; steam until crisp tender; drain. Add veggies to ham and alfredo sauce. Toss to coat. Increase heat to medium-low; cover and heat 5 minutes longer.

      Add pasta to skillet mixture cover and continue to cook for 3-4 minutes or until pasta is hot.

      Sprinkle with crushed red pepper.

      Note: Add less or more crushed red pepper to your taste.

      Also, this is best with refrigerated alfredo sauce (I use Buitoni brand), but if you can't find it; use your favorite bottled alfredo sauce.

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