Creamy Vegetable Bow Tie Toss
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.
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
Ingredients
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12 ounces uncooked bow tie pasta
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2 cups sliced fresh mushrooms
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2 cups cut fresh asparagus (about 1/2 pound)
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2 medium sweet onions, finely chopped
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2 medium carrots, sliced
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2 medium zucchini, halved and sliced
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1 medium sweet yellow pepper, julienned
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1/3 cup butter, cubed
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2/3 cup chicken broth
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1 cup sour cream
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1/2 cup prepared ranch dip
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1/2 cup grated Parmesan cheese
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1/4 cup minced fresh parsley
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2 tablespoons minced fresh basil
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1/2 teaspoon salt
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 253 calories, 12g fat (7g saturated fat), 30mg cholesterol, 324mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 8g protein.
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