Instructions: Cook pasta according to package directions; drain well.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add asparagus, snow peas, carrots and bell pepper and saute for 2 minutes. Stir in tomatoes and garlic.

In a small bowl, combine chicken broth and dressing mix; pour over vegetables and bring to a boil. Reduce heat to low and simmer for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally.

In a large bowl, combine the hot pasta and the vegetable mixture; add Parmesan cheese and toss until well coated. Serve immediately.

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