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Creamy Vegetable Bow Tie Toss Recipe

Creamy Vegetable Bow Tie Toss Recipe photo by Taste of Home

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You can use any kind of pasta for this creamy toss that bursts with colorful veggies. It’s been a mainstay for about 10 years now and is perfect for potlucks. —Lorraine Caland Thunder Bay, Ontario

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Creamy Vegetable Bow Tie Toss Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

12 ounces uncooked bow tie pasta
2 cups sliced fresh mushrooms
2 cups cut fresh asparagus (about 1/2 pound)
2 medium sweet onions, finely chopped
2 medium carrots, sliced
2 medium zucchini, halved and sliced
1 medium sweet yellow pepper, julienned
1/3 cup butter, cubed
2/3 cup chicken broth
1 cup (8 ounces) sour cream
1/2 cup prepared ranch dip
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon salt

Directions

Cook pasta according to 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 the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 253 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 324 mg sodium, 29 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Creamy Vegetable Bow Tie Toss in Taste of Home June/July 2008

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Creamy Vegetable Bow Tie Toss

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(1-1) of 1 reviews

Reviewed on Jan. 05, 2010 by busdrivingmom

Made this for dinner, my 2 year old actually ate her entire plate (minus the mushrooms, which she is not a fan of), hubby loved it. It was good over all. i think next time I'm going to leave the mushrooms out, they have to strong of a taste, didn't blend well to me.