Bow Tie Pasta/green Vegetables In Buttermilk Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups dry bow tie pasta
• 3 cups broccoli florets
• 1/2 cup minced onion
• 2 cups edamame, with pod shelled or 1 cup edamame, shelled
• 2 cups chopped celery
• 1/3 cup melted butter or 1/3 cup margarine
• 1/8 teaspoon curry powder
• 1/2 teaspoon pepper
• 3/4 teaspoon salt or 3/4 teaspoon salt substitute
• 1 1/2 tablespoons tone's dry dry buttermilk
• 3/4 cup mayonnaise
• 3/4 cup ranch dressing (optional)
• 1 cup shredded cheddar cheese (optional) or 1 cup shredded monterey jack cheese (optional)

Recipe

• 1 cook bow tie pasta until ala dente,drain.
• 2 in same pot cook broccoli, shelled edamame, celery in 1/2 cup water. cover and simmer 10 minutes. drain.
• 3 in small bowl, mix butter or margarine with curry powder. whisk well; set aside.
• 4 pour pasta into round large baking dish.
• 5 toss with butter or margarine mixture. when you do that the dish is also greased.
• 6 add cooked vegetables and mix well.
• 7 sprinkle with pepper and salt.
• 8 mix dressing in bowl with whisk.
• 9 add dressing and mix with pasta vegetable mixture.
• 10 note: use ranch dressing and add to mixture if you wish. do not use both.
• 11 add optional drained chunk tuna or lump crab meat if desired.
• 12 add cheese over the top.
• 13 if you want to serve hot, cook covered 375°f for 30 minutes.
• 14 to serve cool, cover for at least 2 hours in refrigerator.
• 15 note: i take 1 cup cook broccoli florets and put them on a cutting board and chop fine and then add in to the pasta. it makes the color of the dish and the dressing really beautiful and appetizing.
• 16 this is a meal with hot crusty garlic bread or buns.