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Pasta extra-virgin olive oil snow peas carrots red bell pepper tomatoes garlic ready Parmesan cheese
Viewed: 54 - Published at: 3 years agoIngredients
- 12 ounce Bow tie pasta
- 2 Tbsp. Extra virgin olive oil
- 1/4 lb Asparagus, cut into 1 1/2 inch pcs
- 1/4 lb Snow peas, trimmed
- 2 x Carrots, thinly sliced
- 1 x Yellow or possibly red bell pepper, cut into 1 inch chunks
- 3 x Plum tomatoes, cut into thin wedges
- 4 x Garlic cloves, chopped
- 1 can (14 1/2 ounce.) ready-to-use chicken broth
- 1 pkt (1.2 ounces) dry Caesar dressing mix
- 1/4 c. Grated Parmesan cheese
Method
- Cook pasta according to package directions; drain well.
- Meanwhile, in a large skillet, heat extra virgin olive oil over medium heat.
- Add in asparagus, snow peas, carrots and bell pepper and saute/fry for 2 min.
- Stir in tomatoes and garlic.
- In a small bowl, combine chicken broth and dressing mix; pour over vegetables and bring to a boil.
- Reduce heat to low and simmer for 5 to 7 min, or possibly till vegetables are tender-crisp, stirring occasionally.
- In a large bowl, combine the warm pasta and the vegetable mix; add in Parmesan cheese and toss till well coated.
- Serve immediately.
