Caesar Pasta Primavera Recipe

• 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

1. Cook pasta according to package directions; drain well.
2. Meanwhile, in a large skillet, heat extra virgin olive oil over medium heat.
3. Add in asparagus, snow peas, carrots and bell pepper and saute/fry for 2 min.
4. Stir in tomatoes and garlic.
5. In a small bowl, combine chicken broth and dressing mix; pour over vegetables and bring to a boil.
6. Reduce heat to low and simmer for 5 to 7 min, or possibly till vegetables are tender-crisp, stirring occasionally.
7. In a large bowl, combine the warm pasta and the vegetable mix; add in Parmesan cheese and toss till well coated.
8. Serve immediately.

pasta, extra virgin olive oil, snow peas, carrots, red bell pepper, tomatoes, garlic, ready, parmesan cheese

Taken from cookeatshare.com/recipes/caesar-pasta-primavera-97020 (may not work)