|12 ounces||Bow tie pasta; (see Note)|
|2 tablespoons||Olive oil|
|¼ pounds||Fresh asparagus; trimmed and cut into 1-1/2-inch pieces|
|¼ pounds||Snow peas; trimmed|
|2 mediums||Carrots; thinly sliced|
|1 medium||Red or yellow bell pepper; cut into 1-inch chunks|
|3 mediums||Plum tomatoes; cut into thin wedges|
|2 teaspoons||Minced garlic|
|14½ ounce||Ready-to-use chicken broth|
|1⅛ ounce||Dry Caesar dressing mix|
|¼ cup||Grated Parmesan cheese|
Cook the pasta according to the package directions; drain and place in a large bowl. Meanwhile, in a large skillet, heat the olive oil over medium heat and saute the asparagus, snow peas, carrots, and bell pepper for 2 minutes. Stir in the tomatoes and garlic. In a small bowl, combine the chicken broth and dressing mix; pour over the vegetables and bring to a boil. Reduce the heat to low and simmer for 5 to 7 minutes, or until the vegetables are crisp-tender, stirring occasionally. Toss with the warm pasta then sprinkle with the cheese and serve.
NOTE: If you prefer, use pasta shells or elbows ñ whatever is your favorite. This is like a primavera pasta and a Caesar salad rolled into one!
Recipe by: MR FOOD
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Feb 27, 1998
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