Creamy Vegetable Bow Tie Toss Recipe

4.5 4 6
Creamy Vegetable Bow Tie Toss Recipe
Creamy Vegetable Bow Tie Toss Recipe photo by Taste of Home
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Creamy Vegetable Bow Tie Toss Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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.
Originally published as Creamy Vegetable Bow Tie Toss in Taste of Home June/July 2008

Nutritional Facts

3/4 cup: 253 calories, 12g fat (7g saturated fat), 30mg cholesterol, 324mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Creamy Vegetable Bow Tie Toss in Taste of Home June/July 2008

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Grammy Debbie User ID: 30612 252737
Reviewed Aug. 15, 2016

"Very good! I had to do some improvising as I didn't have mushrooms and the asparagus I bought at Aldi's was gross when I opened the package, so I just added some extra zucchini. We had it as our main course and even though I don't like the idea of Meatless Monday meals, I must admit this was a very hearty meal served with sliced tomatoes, a salad and one of my homemade oatmeal dinner rolls. It was quick and easy and made a big skillet full meaning my hubby and I get to enjoy it again another night this week--perhaps as a side dish this time."

MY REVIEW
Badbutt5 User ID: 8882058 249654
Reviewed Jun. 21, 2016

"Is this a cold salad or hot?"

MY REVIEW
katlaydee3 User ID: 3741999 231790
Reviewed Aug. 26, 2015

"I really enjoyed this dish and served it with grilled salmon. The only change I made was to leave out the mushrooms and slightly increase the zucchini."

MY REVIEW
busdrivingmom User ID: 1017529 67272
Reviewed Jan. 5, 2010

"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."

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