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Creamy Vegetable Bow Tie Toss

the.instructor's picture
Ingredients
  Bow tie pasta 12 Ounce (Uncooked)
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Chopped asparagus 1⁄2 Pound (2 Cups, Fresh Ones)
  Sweet onions 2 Medium, finely chopped
  Carrots 2 Medium, sliced
  Zucchini 2 Medium, halved and sliced
  Sweet yellow pepper 1 Medium, julienned
  Butter 1⁄3 Cup (5.33 tbs), cubed
  Chicken broth 2⁄3 Cup (10.67 tbs)
  Sour cream 8 Ounce (1 Cup)
  Ranch 1⁄2 Cup (8 tbs) (Prepared)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Minced fresh basil 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

Cook the pasta according to the package directions.
Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes.
Stir in broth; cook for 3 minutes or until vegetables are crisp-tender.
In a small bowl, combine sour cream, dip, Parmesan cheese, parsley, basil and salt; stir into skillet and heat through.
Drain pasta; add to the skillet and toss to coat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Vegetable

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