7 ounces (1 2/3 cups) uncooked dried bow tie pasta
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 bell pepper, coarsely chopped
1/3 cup fat-free zesty Italian dressing
1/2 teaspoon dried basil leaves
1/3 cup shredded Parmesan cheese
Cook pasta according to package directions. Drain. Keep warm.
Meanwhile, melt butter in 12-inch nonstick skillet until sizzling; add asparagus, squash and pepper. Cook over medium-high heat, stirring occasionally, 3-5 minutes or until vegetables are crisply tender.
Add cooked pasta, dressing and basil; toss gently to coat. Continue cooking 2-3 minutes or until heated through. Sprinkle with cheese.
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!