Caesar Pasta Primavera
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
CAESAR PASTA PRIMAVERA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bateman Estate in Quitman, Texas in 1987.
Ingredients
- 12 ounces bow tie pasta shopping list
- 2 tablespoons olive oil shopping list
- 1/4 pound asparagus cut into 1-1/2” pieces shopping list
- 1/4 pound show peas trimmed shopping list
- 2 carrots thinly sliced shopping list
- 1 yellow red pepper cut into 1” chunks shopping list
- 3 plum tomatoes cut into thin wedges shopping list
- 4 garlic cloves minced shopping list
- 14-1/2 ounce can chicken broth shopping list
- 1 package dry Caesar dressing mix shopping list
- 1/4 cup grated parmesan cheese shopping list
How to make it
- Cook pasta according to package directions then drain well.
- Meanwhile in a large skillet heat olive oil over medium heat.
- Add asparagus, snow peas, carrots and bell pepper then sauté 2 minutes.
- Stir in tomatoes and garlic.
- Combine chicken broth and dressing mix then pour over vegetables and bring to a boil.
- Reduce heat to low and simmer 7 minutes stirring occasionally.
- In large bowl combine hot pasta and vegetable mixture.
- Add parmesan cheese and toss until well coated then serve immediately.
People Who Like This Dish 1
- gecko Cleveland, OH
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments