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Caesar Pasta Primavera

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Ethnic Pasta


  • 12 oz Bow tie pasta
  • 2 tb Olive oil
  • 1/4 lb Asparagus, cut into 1 1/2 inch pieces
  • 1/4 lb 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 Garlic cloves, minced
  • 1 cn (14 1/2 oz.) ready-to-use chicken broth
  • 1 pk (1.2 ounces) dry Caesar dressing mix
  • 1/4 c Grated Parmesan cheese


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 Source: Mr. Food's Easy Cooking. Posted to MM-Recipes Digest V4 #311 by "Cindy Hartlin" <> on Dec 1, 1997