Pasta Primavera - cooking recipe

Ingredients

3 c. assorted cut up vegetables (broccoli, carrots, etc.)
1/2 c. frozen green peas
1 1/2 c. chicken broth (from bouillon)
12 oz. cut pasta, cooked and drained
3/4 c. herb/dill sour cream dip
grated Parmesan cheese

Preparation

Simmer vegetables in broth in a nonstick skillet until vegetables are crisp and tender. Add pasta. Stir in dip and heat through. Serves 4.