HIDDEN VALLEY PASTA PRIMAVERA

By curly

Ingredients

• 1 cup carrots cut into 1/4 inch diagonal slices
• 1 cup broccoli flowerettes
• 6 oz. fresh or 6 oz. pkg. frozen pea pods
• 8 oz fettuccine
• 3 cans (14 1/2 oz each) chicken broth
• 1 Tbsp fresh or dry basil leaves
• 1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing
• 1 Tbsp grated Parmesan cheese
• Fresh-snipped parsley

Preparation

Step 1

Steam carrots, broccoli and pea pods together until crisp-tender; cool. Cook fettuccine in chicken broth, just until tender. Drain and cool. Combine vegetables and pasta. Add basil to prepared salad dressing. Toss gently into pasta. Sprinkle with Parmesan cheese and fresh-snipped parsley.