Ingredients for Asparagus Peppers Pasta Toss
- 1 pound Bow Tie Pasta
- 1 pound Asparagus
- 1 red Bell Pepper and 1/2 green Bell Pepper
- 1/2 small Onion
- 1 1/2 cups Alfredo Sauce
- 1/2 cup reserved Pasta Water
- Salt to taste
- Pepper to taste
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How to Make Asparagus Peppers Pasta Toss
- Cook 1 pound of pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, prepare the vegetables: Trim 1 pound asparagus and cut into 1-inch pieces. Chop 1 red bell pepper and 1/2 green bell pepper into bite-sized pieces. Finely chop 1/2 small onion.
- Add asparagus, bell peppers, and onion to the pasta during the last 5 minutes of cooking time.
- Drain pasta and vegetables well, reserving pasta water.
- Return pasta mixture to the pot. Stir in 1 1/2 cups of your favorite pasta sauce (marinara, pesto, alfredo, etc.).
- Add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Season with salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
4g
Carbs
19g
