Recipe - Caesar Pasta Primavera

12 ounce Bow tie pasta
2 tablespoon Olive oil
One fourth pound Asparagus, cut into 1 1/2
inch pieces
One fourth pound Snow peas, trimmed
2 Carrots, thinly cut or sliced up
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 One half oz.) readytouse
chicken broth
1 pack (1.2 ounces) dry Caesar
dressing mix
One fourth cup Grated Parmesan cheese

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 tendercrisp, 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 MMRecipes Digest V4 #311 by "Cindy Hartlin"
cjhartlin@email.msn.com on Dec 1, 1997