Creamy Vegetable Bow Tie Toss

By bklynmommy

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

Preparation

Step 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.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.