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Creamy Vegetable Bow Tie Toss

 Creamy Vegetable Bow Tie Toss
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
12 ServingsPrep/Total Time: 30 min.

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.

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Creamy Vegetable Bow Tie Toss (continued)

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.