| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Posted | 4 | Servings | |
INGREDIENTS
| 12 | oz | Bow tie pasta; (see Note) |
| 2 | tb | Olive oil |
| 1/4 | lb | Fresh asparagus; trimmed and cut into 1-1/2-inch pieces |
| 1/4 | lb | Snow peas; trimmed |
| 2 | md | Carrots; thinly sliced |
| 1 | md | Red or yellow bell pepper; cut into 1-inch chunks |
| 3 | md | Plum tomatoes; cut into thin wedges |
| 2 | ts | Minced garlic |
| 14 1/2 | oz | Ready-to-use chicken broth |
| 1 1/8 | oz | Dry Caesar dressing mix |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
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@frontiernet.net> on Feb 27, 1998
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