Wow! A month has gone by since my last post! Too much has been happening, I guess! First my computer was full of viruses and was in-operable. Then we were out of town for a while. And so on and so forth!
This hot pasta dish is a WONDERFUL side dish! Full of flavor! And it can use up that garden produce you will be yielding soon, if you have a garden that is! If you don't have a garden, get a few pots and plant some parsley, thyme, and basil! They are easy to grow and nice to have on your back porch!
Creamy, fresh, and fabulous!
Cook the veggies until crisp-tender!
The tasty sauce with fresh basil and parsley.
The recipe calls for bow tie pasta, but all I had on hand was rotini. Anything works!
Creamy Vegetable Bow Tie Toss
Ingredients
- 12 ounces uncooked bow tie pasta
- 2 cups sliced fresh mushrooms (I omitted)
- 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, Parmesan cheese,parsley, basil and salt; stir into skillet and heat through. Drainpasta; add to the skillet and toss to coat. Yield: 12 servings.
Nutrition 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.
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