12 oz Bow tie pasta, (see Note)
2 tbsp Olive oil
1/4 lb Fresh asparagus, trimmed and cut into 1-1/2-inch pieces
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 tsp 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
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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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