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

Steam carrots, broccoli and pea pods together until crisp tender; cool. Cook fettuccine in chicken 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.