Lemon Veggie Stir-Fry

This recipe was one that I got from a Pampered Chef party many years ago. I have changed it a bit over the years, and this week skipped adding chicken to it so that it was a vegetarian meal. It is a meal that I really like making in Spring.

1 to 1 1/2 pounds fresh asparagus, ends trimmed, cut into 2 inch pieces
1 red bell pepper, cut into strips
2-3 carrots, skinned and cut into 1/2 inch rounds
1 yellow summer squash
3/4 pound bow tie pasta
Juice from 1 lemon
1/2 cup water
1 package of Garlic and Herb dressing mix
1 Tbsp. oil
1/2 c. Parmesan cheese

Start large pot of water for pasta. Add pasta when water reaches a boil and cook until done. While pasta is cooking, work on the vegetables. Heat oil in a large pan. Saute all vegetables until they are cooked as you desire. In a small bowl, mix water, dressing mix, and lemon juice and stir until combined. Add lemon juice mix to the vegetables. Drain pasta and add to the vegetables. Mix until everything is well combined. Serve with some Parmesan cheese sprinkled on top.

You could always add other vegetables to this depending on what you had on hand. The lemon and dressing sauce adds nice flavor to everything. I did not get any final pictures taken, but Brady thankfully took a nice picture of my work area. What a sweetie!