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Creamy Vegetable Bow Tie Toss

the.instructor's picture
  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

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: 
Main Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2592 Calories from Fat 1757

% Daily Value*

Total Fat 199 g306.8%

Saturated Fat 87.1 g435.7%

Trans Fat 0.5 g

Cholesterol 374.5 mg124.8%

Sodium 3761.8 mg156.7%

Total Carbohydrates 150 g49.9%

Dietary Fiber 22.7 g90.8%

Sugars 45.8 g

Protein 63 g126.1%

Vitamin A 649.4% Vitamin C 458%

Calcium 125.9% Iron 63.9%

*Based on a 2000 Calorie diet

Creamy Vegetable Bow Tie Toss Recipe