Creamy vegetable bow tie toss

12 oz bow tie pasta, cooked
2 cups sliced mushrooms
2 cups cut fresh asparagus
1/4 onion finely chopped
2 med carrots, sliced
2 med zucchini, halved and sliced
1 med yellow pepper, sliced
1/3 cup butter
2/3 cup chicken broth
1 cup sour cream
1/2 cup ranch dip, prepared
1/2 cup grated parmesan
1/4 cup minced fresh parsley
2 T minced fresh basil
1/2 t salt

directions: In large skillet, saute vegetables in butter for 5 min.
Stir in broth, cook 3 min. til tender.
In small bowl, combine sour cream, ranch dip, parmesan cheese, parsley, basil, and salt.
Stir into skillet and heat through. Drain pasta, add to skillet and toss to coat. Serves 12