Ingredients

• 1 pkt bow tie pasta – (12 oz) see *Note
• 2 tablespoons olive oil
• Pound fresh asparagus trimmed
• Cut into 1 1/2″ pieces
• Pound snow peas trimmed
• 2 mediums carrots thinly sliced
• 1 medium red or yellow bell pepper cut 1″ chunks
• 3 mediums plum tomatoes cut thin wedges
• 2 teaspoons minced garlic
• 1 can ready-to-use chicken broth – (14 ½ oz)
• 1 pkt dry Caesar dressing mix – (1.2 oz)
• cup grated Parmesan cheese

Instructions

1. *Note: If you prefer, use pasta shells or elbows – whatever is your favorite. This is like a primavera pasta and a Caesar salad rolled into one!
2. Cook the pasta according to the package directions, drain and place in a large bowl.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat and saute the asparagus, snow peas, carrots, and bell pepper for 2 minutes. Stir in the tomatoes and garlic.
4. In a small bowl, combine the chicken broth and dressing mix, pour over the vegetables and bring to a boil. Reduce the heat to low and simmer for 5 to 7 minutes, or until the vegetables are crisp-tender, stirring occasionally. Toss with the warm pasta then sprinkle with the cheese and serve.
5. This recipe yields 4 servings.