Bow Tie Primavera
Makes 5 servings

Prep Time: 10 min.
Cooking Time: 10 min.

Ingredients

• 7 - ounces (1-2/3 cups) uncooked dried bow tie pasta
• 1 - Tablespoon Butter
• 1 - pound (2 cups) asparagus spears, cut into 1-inch pieces
• 1 - medium (1 cup) yellow summer squash, halved lengthwise, sliced 1/8-inch thick
• 1 - medium (1 cup) red pepper, coarsely chopped
• 1/3 - cup fat-free zesty Italian dressing
• 1/2 - teaspoon dried basil leaves
• 1/3 - cup shredded Parmesan cheese

Directions

1. Cook bow ties according to package directions. Drain and keep warm.
2. While past is cooking, you want to melt butter in 12-inch nonstick skillet until sizzling.
3. Next, add asparagus, squash and pepper.
4. Cook over medium-high heat, stirring occasionally, for 3 to 5 minutes or until vegetables are crisply tender.
5. After you add cooked pasta, dressing and basil, toss gently to coat.
6. Continue cooking for 2 to 3 minutes or until heated through.
7. Sprinkle with cheese.

Alan’s Kitchen Tip:
As you've probably experienced, most non-creamy Italian dressings separate -- you always have to shake-it-up to blend it together. Not so with fat-free Italian dressing. All the tasty little bits of herbs and spices stay completely blended all the time, and that is why we use it in this recipe. All the goodies in the dressing cling to the pasta and veggies in each bite -- it even tastes good cold!