An appetizer favorite becomes a silky, creamy sauce for this quick weeknight pasta dinner full of cheesy, veggie, nutty goodness.
Cooking Light SEPTEMBER 2013
1. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add asparagus and bell pepper to pan; drain.
2. Combine milk and spinach dip in a medium saucepan over medium heat; bring to a simmer. Reduce heat, and cook 5 minutes or until slightly thickened. Combine pasta mixture, spinach mixture, salt, and tomatoes in a large bowl; toss to coat. Sprinkle with basil, pine nuts, and cheese.
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