| 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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