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, Shuniah, Ontario
Creamy Vegetable Bow Tie Toss
Creamy Vegetable Bow Tie Toss
Prep Time
15 min
Cook Time
15 min
Yield
12 servings
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 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.
Nutrition Facts
3/4 cup: 253 calories, 12g fat (7g saturated fat), 30mg cholesterol, 324mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 8g protein.
