Serve with: Grated Parmesan cheese

3	cups	assorted vegetables, cut-up
1-1/4	cups	chicken broth (from broth cubes)
1/4	cup	frozen green peas
12	oz.	cut pasta, freshly cooked and drained
1/4	cup	leftover herb/dill reduced-fat sour-cream dip

• Simmer cut-up vegetables, peas and broth in a large nonstick skillet until vegetables are crisp-tender.
• Add pasta, stir in dip and heat through.

  Serves 4