Rotini Sweet Pepper Primavera

2 1/2 - 3 c. rotini pasta
1 bunch artichoke
1 sweet pepper (red or yellow)
2 summer squash
1 jar alfredo sauce (or your own recipe for alfredo sauce)
1 tsp tarragon, fresh or dried

1. Cook the pasta according to box. While pasta is cooking, chop artichoke tips off before woody base (I cut them about 1/2 down). Chop pepper into 1/2" strips. Finally, chop squash into small slices.
2. Add all vegetables to boiling pasta 3 minutes before pasta is finished boiling to al dente.
3. In separate pan, warm alfredo sauce. Add tarragon. (I added fresh basil instead)
4. After pasta is finished, mix all together and serve immediately.

This dish is SO delicious, fairly healthy, and looks beautiful with all the different colors. We loved it and will definitely be making it over and over.