This recipe comes from Taste of Home magazine. My Dad and Mom got me a magazine subscription for Christmas last year and I just love this magazine. Talk about some good recipes!
This meal tastes great, is easy to make and is very colorful. I changed the recipe slightly according to what I had on hand. I also didn't make as much as it called for since it was just for me and Mike.
12 ounces uncooked bow tie pasta
2 cups sliced fresh mushrooms
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
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. Drain pasta, add the skillet and toss to coat.
Yield: 12 servings