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1
Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot.
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2
When the water reaches a rapid boil, add the rotini and cook until tender, 9 to 11 minutes.
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3
Meanwhile, pour the Alfredo sauce into a 1-quart glass measure or bowl.
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4
Add the wine and milk and whisk well.
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5
Set aside.
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6
Place the oil in a 12-inch nonstick skillet over medium
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7
heat.
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8
Peel and coarsely chop the onion, adding it to the skillet as you chop.
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9
Stir from time to time.
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10
Rinse the asparagus, cut off the bottom 2 inches of tough stalks and discard.
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11
Cut the asparagus spears into thirds.
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12
Set aside.
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13
Rinse and seed the bell pepper, and cut it into 1/2-inch dice.
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14
Set aside.
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15
Add the asparagus to the skillet and cook, gently stirring from for 2 minutes.
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16
Add the bell peppers and continue to cook and stir for 3 more minutes.
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17
Reduce the heat to low and stir in the reserved Alfredo sauce until the vegetables are coated well and the sauce is heated through, about 1 minute.
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18
Remove the skillet from the heat.
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19
When the rotini is done, drain it into a colander and shake to remove as much water as possible.
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20
Add the pasta to the skillet and stir and toss to coat well with sauce.
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21
Serve at once.
