1. Heat covered 4-quart saucepan of salted water to boiling on high. Add pasta and cook 8 minutes, stirring occasionally, then add asparagus. Cook 2 minutes longer, then add snap peas. Cook 1 minute longer.
2. Drain well and transfer mixture to 18" by 12" jelly-roll pan. Add carrots and artichokes. Refrigerate at least 30 minutes.
3. Transfer pasta mixture to large bowl. Add ranch dressing, lemon juice, and 1/4 teaspoon freshly ground black pepper. Toss until evenly coated. Makes 6 side-dish servings.
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|Serving Size: 1 Serving (947g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 527 (73%)|
|Amt Per Serving||% DV|
|Total Fat 58.5g||78 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 32.2g|
|Cholesterol 37mg||11 %|
|Sodium 1145.3mg||39 %|
|Potassium 1516mg||40 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 33.3g|
|Protein 11.3g||16 %|
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Calories per serving: 725
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