Veggie Pasta

Photo: flickr user Prince Roy

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

* 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!

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.

This recipe yields 4 servings.