Ingredients:
1/3 cup butter
2 cups sliced fresh mushrooms
2 cups asparagus, cut in 1 inch pieces
2 onions, diced
2 carrots, sliced
2 zucchini, halved and sliced
1 sweet red peppers, cut in strips
2/3 cup chicken broth
1 cup sour cream ( regular or light)
1/2 cup French onion dip or 1/2 cup ranch dip
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
12 ounces spaghetti, cooked
Directions:
Saute vegetables in large frying pan for 5 minutes.
Add broth.
Cook 3 minutes or until vegetables are tender- crisp.
Combine sour cream, dip, parmesan cheese, parsley and tarragon.
Add to vegetable mixtures.
Heat through.
Toss with hot cooked pasta.
Servings: 8
Time preparation: 20 min.
Time total: 30 min.