Veggie pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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