Recipe - Veggie Pasta

12 ounce Bow tie pasta; (see Note)
2 tablespoon Olive oil
One fourth pound Fresh asparagus; trimmed and
cut into 11/2inch pieces
One fourth pound Snow peas; trimmed
2 md Carrots; thinly cut or sliced up
1 md Red or yellow bell pepper;
cut into 1inch chunks
3 md Plum tomatoes; cut into thin
wedges
2 teaspoon Minced garlic
14 One half ounce Readytouse chicken broth
1 1/8 ounce Dry Caesar dressing mix
One fourth cup Grated Parmesan cheese

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 crisptender, 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 brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Feb 27, 1998