| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ethnic, Pasta | 6 | Servings | |
INGREDIENTS
| 12 | oz | Bow tie pasta |
| 2 | tb | Olive oil |
| 1/4 | lb | Asparagus, cut into 1 1/2 inch pieces |
| 1/4 | lb | Snow peas, trimmed |
| 2 | Carrots, thinly sliced | |
| 1 | Yellow or red bell pepper, cut into 1 inch chunks | |
| 3 | Plum tomatoes, cut into thin wedges | |
| 4 | Garlic cloves, minced | |
| 1 | cn | (14 1/2 oz.) ready-to-use chicken broth |
| 1 | pk | (1.2 ounces) dry Caesar dressing mix |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
Cook pasta according to package directions; drain well. Meanwhile, in a large skillet, heat olive oil over medium heat. Add asparagus, snow peas, carrots and bell pepper and saute for 2 minutes. Stir in tomatoes and garlic. In a small bowl, combine chicken broth and dressing mix; pour over vegetables and bring to a boil. Reduce heat to low and simmer for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. In a large bowl, combine the hot pasta and the vegetable mixture; add Parmesan cheese and toss until well coated. Serve immediately. Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Easy Cooking. Posted to MM-Recipes Digest V4 #311 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Dec 1, 1997
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