Veggie Pasta
By: Anonymous
Published: Sunday, February 14, 2010 - 8:01am

Ingredients




1 pkt bow tie pasta - (12 oz) see * Note
2 tablespoons olive oil
pound fresh asparagus trimmed, and
cut into 1 1/2" pieces
pound snow peas trimmed
2 mediums carrots thinly sliced
1 medium red or yellow bell pepper cut 1" chunks
3 mediums plum tomatoes cut thin wedges
2 teaspoons minced garlic
1 can ready-to-use chicken broth - (14 ½ oz)
1 pkt dry Caesar dressing mix - (1.2 oz)
cup grated Parmesan cheese

Preparation

1 * Note: If you prefer, use pasta shells or elbows - whatever is your favorite. This is like a primavera pasta and a Caesar salad rolled into one! 2 Cook the pasta according to the package directions, drain and place in a large bowl. 3 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. 4 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. 5 This recipe yields 4 servings.