1 c. carrots (1/4 inch diagonal slices)
1 c. broccoli
1 (6 oz.) pea pods (fresh or frozen)
8 oz. fettuccine
3 cans of chicken broth (14 1/4 oz. cans)
1 tbsp. dry or fresh basil leaves
1 c. HIDDEN VALLEY® Ranch dressing (original/prepared)
2 tbsp. grated Parmesan cheese
Fresh snipped parsley

Steam carrots, broccoli and pea pods together (crisp tender). Cool. Cook fettuccine in chicken broth, until just tender. Drain and cool (save broth). Combine vegetables and pasta. Add basil to prepared dressing. Toss gently into pasta. Sprinkle with cheese and parsley.