Creamy Vegetable Bow Tie Toss
Creamy Vegetable Bow Tie Toss might be a good recipe to expand your side dish recipe box. For $1.11 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 290 calories, 8g of protein, and 16g of fat each. 19 people were glad they tried this recipe. If you have sweet onions, sour cream, zucchini, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Taste of Home. With a spoonacular score of 55%, this dish is solid. Similar recipes are Chicken Bow Tie Toss, Bow Tie Pasta Toss, and Bow Tie Pastan and Kalamatan Olive Toss.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups cut fresh asparagus (about 1/2 pound)
12 ounces uncooked bow tie pasta
1/3 cup butter, cubed
2 medium carrots, sliced
2/3 cup chicken broth
2 tablespoons minced fresh basil
2 cups sliced fresh mushrooms
1/4 cup minced fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup prepared ranch dip
1/2 teaspoon salt
1 cup (8 ounces) sour cream
2 medium sweet onions, finely chopped
1 medium sweet yellow pepper, julienned
2 medium zucchini, halved and sliced
Equipment:
frying pan
bowl
Cooking instruction summary:
Directions 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. Yield: 12 servings. Originally published as Creamy Vegetable Bow Tie Toss in Taste of Home Nutritional Facts 3/4 cup equals 253 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 324 mg sodium, 29 g carbohydrate, 3 g fiber, 8 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through.
3. Drain pasta; add to the skillet and toss to coat.
Nutrition Information:
covered percent of daily need
