1 c. carrots, cut in slices
1 c. broccoli floweretts
16 oz. pkg. pea pods
8 oz. fettuccine
3 cans (14 oz.) chicken broth
1 tbsp. basil leaves
1 c. HIDDEN VALLEY® Buttermilk Salad Dressing
2 tbsp. Parmesan cheese
Fresh parsley

Steam carrots, broccoli and pea pods. Cook fettuccine in chicken broth 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. Mix HIDDEN VALLEY® Ranch Dressing Buttermilk Milk recipe.