Rotini and sweet pepper primavera

Ingredients
14 ounces asparagus spears
2-1/2 cups dried rotini or gemelli (8 ounces)
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 cup sliced zucchini or yellow summer squash
1 10-ounce container refrigerated light Alfredo sauce (I used a 15oz jar)
2 tablespoons snipped fresh tarragon or thyme (I just used dried thyme)
1/4 teaspoon crushed red pepper
Fresh tarragon (optional)

Directions
1. Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces.
2. Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta the last 3 minutes of cooking. Drain. Return pasta and vegetable mixture to hot saucepan.
3. Meanwhile, for sauce, in a small saucepan combine Alfredo sauce, the 2 tablespoons tarragon, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until mixture is heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat. If desired, garnish with fresh tarragon. Makes 4 servings.

This was really easy and good. Heath thought it needed some meat so next time I might add some chicken.

recipe from better homes and gardens