1 c. carrots, cut in diagonal slices
1 c. broccoli flowerets
6 oz. fresh or frozen pea pods
8 oz. fettuccine
3 (14 1/2 oz.) cans chick broth
1 tbsp. fresh or dry basil leaves
1 c. prepared HIDDEN VALLEY® Ranch original Ranch salad dressing
2 tbsp. grated Parmesan cheese
Fresh snipped parsley

Steam carrots, broccoli and pea pods together until crisp-tender; cool. Cook fettuccine in chick 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 snipped parsley.