Ingredients
- 3 cups uncooked bow-tie pasta
- 3 quarts water
- 1 cup broccoli flowerets
- 2 small carrots, thinly sliced
- 1 (14-ounce) can artichoke heart quarters, drained
- 1 cup cherry tomatoes, halved
- 4 green onions, sliced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 cup Italian Parmesan dressing
- Shredded Parmesan cheese (optional)
Description
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