Ingredients

12 oz bow tie pasta; (see note)
2 tablespoon olive oil
1/4 lb fresh asparagus; trimmed and cut into 1-1/
1/4 lb snow peas; trimmed
2 medium carrots; thinly sliced
1 medium red or yellow bell pepper; cut into 1-inch chunks
3 medium plum tomatoes; cut into thin wedges
2 teaspoon minced garlic
14 1/2 oz ready-to-use chicken broth
1 1/8 oz dry caesar dressing mix
1/4 cup grated parmesan cheese

Procedure

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 whatever is your favorite. This is like a primavera pasta and a Caesar salad rolled into one!

Recipe by: MR FOOD
pasta,posted