Pasta Primavera - cooking recipe

Ingredients

1 c. carrots, sliced 1/4-inch diagonal
1 c. broccoli flowerets
6 oz. fresh or frozen pea pods
8 oz. fettuccine
3 cans (14 1/2 oz.) chicken broth
1 Tbsp. fresh or dry basil
1 c. prepared Hidden Valley Ranch salad dressing
2 Tbsp. grated Parmesan cheese
fresh parsley

Preparation

Steam carrots, broccoli and pea pods together until crisp-tender; cool.
Cook fettuccine in chicken broth, just until tender; drain and cool.
Combine vegetables and pasta.
Add basil to prepared salad dressing.
Toss gently into pasta.
Sprinkle with Parmesan cheese and fresh parsley.