Rotini pasta gets tossed with a medley of vegetables, Italian herbs, and shredded cheese in this supper-simple skillet recipe.
What You Need
Original recipe yields 8 servings
1 small zucchini, cut lengthwise in half, then sliced crosswise
1 small yellow squash, cut lengthwise in half, then sliced crosswise
1 cup frozen broccoli florets
3/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
3 cups rotini pasta, cooked
2 Tbsp. shredded fresh basil
2 Tbsp. chopped Italian parsley
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's Make It
Cook and stir vegetables in 1/4 cup dressing in large skillet on high heat 4 to 5 min. or until crisp-tender.
Add pasta, remaining dressing and herbs; cook on medium heat 2 to 3 min. or until heated through, stirring frequently.
Stir in cheese.
Best of Season
Prepare using 3 cups of your favorite cut-up fresh vegetables.
Prepare using any other small shaped pasta.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.