Ingredients
12 ounces uncooked bow tie pasta2 cups sliced fresh mushrooms2 cups cut fresh asparagus (about 1/2 pound)2 medium sweet onions, finely chopped2 medium carrots, sliced2 medium zucchini, halved and sliced1 medium sweet yellow pepper, julienned1/3 cup butter, cubed2/3 cup chicken broth1 cup sour cream1/2 cup prepared ranch dip1/2 cup grated Parmesan cheese1/4 cup minced fresh parsley2 tablespoons minced fresh basil1/2 teaspoon salt
Preparation
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, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.
