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Main dishes

Mediterranean Shrimp & Pasta Toss

photo by:kraft
A toss with feta cheese and vegetables give this shrimp and whole-wheat pasta meal a decidedly Mediterranean flair.
20 min
35 min
4 servings, 2 cup each

What You Need

Tbsp.  olive oil
medium  each: zucchini and yellow squash, sliced (about 3 cups)
lb.  peeled deveined shrimp
cups  halved cherry tomatoes
cup  KRAFT Lite Zesty Italian Dressing
cups  whole wheat penne pasta, cooked, drained
cup  chopped fresh basil
Tbsp.  ATHENOS Crumbled Reduced Fat Feta Cheese

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add zucchini, yellow squash and shrimp; cook 6 to 8 min. or until vegetables are crisp-tender and shrimp turn pink, stirring frequently.

STIR in tomatoes and dressing; cook 2 min. or until heated through, stirring occasionally.

ADD pasta and basil; toss to coat. Cook until heated through, stirring occasionally. Sprinkle with cheese.

Kraft Kitchens Tips

Variation - Mediterranean Chicken & Pasta Toss
Substitute 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp. Heat oil as directed. Add zucchini, yellow squash and chicken; cook 6 to 8 min. or until vegetables are crisp-tender and chicken is cooked through (170°F), stirring frequently. Continue as directed.
Best of Season
If fresh basil is not available, use 1 Tbsp. dried basil leaves instead.
Prepare as directed, using 3 cups of any bite-size whole wheat pasta, such as rotini.
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