Shelly's Recipe

CAESER VEGETABLE PASTA

Category: Pasta

1 (12 oz) pkg bow tie pasta
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
1 (14-1/2 oz) can chicken broth
1 (1.2 oz) pkg dry Caesar dressing mix
1/4 cup grated Parmesan cheese

Cook the pasta according to the pkg 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. Serves 4