Instructions: 1. Snap off and discard woody bases from asparagus. Bias-slice asparagus into 1 inch pieces (about 1 1/2 cups)

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 vegetables to hot pan.

3. Meanwhile, in a small saucepan combine Alfredo sauce, tarragon, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until mixture is heated through. Pour over pasta and vegetables; toss gently to coat.

Makes 4 servings

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