Creamy Vegetable Bow Tie Toss
|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|
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.