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| 12 x ca. 30 g | Bow tie pasta |
| 2 Esslöffel | olive oil |
| 1/4 x ca. 450 g | Asparagus, cut into 1 1/2 inch pieces |
| 1/4 x ca. 450 g | Snow peas, trimmed |
| 2 | carrots thinly sliced |
| 1 | Yellow or red bell pepper, cut into 1 inch chunks |
| 3 | Plum tomatoes, cut into thin wedges |
| 4 | cloves garlic minced |
| 1 Dose | (14 1/2 oz.) ready-to-use chicken broth |
| 1 Packung | (1.2 ounces) dry Caesar dressing mix |
| 1/4 Tasse | parmesan grated |
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Cook pasta according to package directions; drain well.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add asparagus, snow peas, carrots and bell pepper and saute for 2 minutes. Stir in tomatoes and garlic.
In a small bowl, combine chicken broth and dressing mix; pour over vegetables and bring to a boil. Reduce heat to low and simmer for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally.
In a large bowl, combine the hot pasta and the vegetable mixture; add Parmesan cheese and toss until well coated. Serve immediately. Typed in MMformat by cjhartlin@msn. Com
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