Garden Pasta Toss

Garden Pasta Toss
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  • 2 small carrots, thinly sliced
  • 4 green onions, sliced
  • 1 cup broccoli flowerets
  • ½ cup Italian Parmesan dressing
  • Shredded Parmesan cheese (optional)
  • 1 cup cherry tomatoes, halved
  • 3 cups uncooked bow-tie pasta
  • + 4 more ingredients
    • ¼ teaspoon dried oregano
    • 1 (14-ounce) can artichoke heart quarters, drained
    • ¼ teaspoon dried basil
    • 3 quarts water

Cook pasta in 3 quarts boiling water in a Dutch oven 12 minutes. Add broccoli and carrot, and cook 1 minute; drain. Rinse with cold water to stop the cooking process; drain. Return pasta mixture to Dutch oven. Stir in artichokes and next 4 ingredients. Add dressing, tossing to coat. Cover and chi...

View full recipe at My Recipes


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