| 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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