Creamy Rotini Alfredo with Asparagus & Sweet Peppers

Easy Italian Pasta Recipes

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pastacontainerFeel free to mix up your vegetables in this delicious side dish. Use broccoli and cauliflower or carrots and peas instead of the squash and asparagus. You may also substitute yellow sweet peppers for the red if you wish. This will only give it a different color as both peppers have a similar flavoring.

Try serving this side dish along with another easy-to-make recipe of ours, Juicy Turkey Breasts with Herbed Marinade.


  • 8 oz. rotini pasta
  • 2 small red sweet peppers, cut into pieces
  • 1 C yellow summer squash, sliced
  • 2 C fresh asparagus, cut into pieces
  • 1 (10 oz.) container prepared alfredo sauce
  • 1/4 tsp. dried thyme
  • 1/4 tsp. crushed red pepper
  • 1/8 tsp. pepper


Cook the pasta according to the directions on the package. During the last 3 minutes of cooking time, stir in the sweet pepper, squash, and asparagus. Drain well and return to the pan.

Pour the alfredo sauce into another saucepan placed over medium heat. Stir in the thyme and red pepper. Heat for 5 minutes or until bubbly and heated through. Pour the sauce over the rotini and vegetables and stir to blend well. Season the pasta with regular pepper before serving. Makes 4 servings.

Preparation Time:  approximately 20 minutes
Cooking Time: approximately 8 minutes (not including the pasta)
Total Time: approximately 28 minutes + pasta cooking time

Nutritional Information: (approximate values per serving)
Calories 421; Fat 12f; Saturated Fat 6g; Carbohydrates 66g; Fiber 2g; Protein 15g; Cholesterol 31 mg; Sodium 622 mg.

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