Creamy Vegetable Bow Tie Toss

• 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 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

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.
2. In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.

pasta, mushrooms, fresh asparagus, sweet onions, carrots, zucchini, sweet yellow pepper, butter, chicken broth, sour cream, parmesan cheese, fresh parsley, fresh basil, salt

Taken from www.tasteofhome.com/recipes/creamy-vegetable-bow-tie-toss/ (may not work)