A springtime mix of fresh veggies gets tossed with pasta and topped with Parm for a 25-minute dish that’s loaded with flavor. Zest a little lemon for the finishing touch.
What You Need
Original recipe yields 8 servings
2 cups rotini pasta, uncooked
1/2 cup KRAFT Lite Zesty Italian Dressing
1 lb. uncooked medium shrimp, peeled, deveined
1 large red pepper, chopped
1 cup packaged matchlike carrot sticks
1 cup sugar snap peas
2 cloves garlic, minced
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. lemon zest
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon zest.
Substitute boneless skinless chicken breasts, cut into bite-size pieces, for the shrimp.
Prepare using whole wheat rotini pasta.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.