- 1 pound fresh asparagus spears
- 8 ounces dried rotini pasta
- 1 large red or yellow sweet pepper, cut into 1-inch pieces
- 1 cup assorted fresh summer squash, such as halved sunburst squash and/or sliced zucchini or yellow summer squash
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 1 1/2 cups reduced fat milk
- 1/2 cup reduced-sodium chicken broth
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon snipped fresh tarragon or basil
- 1/4 teaspoon crushed red pepper
- Salt
- Ground black pepper
- 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(R) 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. Makes 4 servings.