Veggie pasta

Yield: 4 Servings

Measure 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

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

Similar recipes