Creamy Veggie Pasta Toss

Here's what we had for dinner. A great dish full of fresh veggies! The original recipe yields 12 servings, which is a lot, so I only make half of it, but I'll give you the original.

Creamy Veggie Pasta Toss

Yield: 12 servings

12 oz uncooked bow tie pasta

2 cups sliced fresh mushrooms

2 cups 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/ 2 cup minced fresh parsley

2 tablespoons mined 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 to the skillet and toss to coat.