A toss with feta cheese and vegetables give this shrimp and whole-wheat pasta meal a decidedly Mediterranean flair.
What You Need
Original recipe yields 4 servings
1 Tbsp. olive oil
1 medium each: zucchini and yellow squash, sliced (about 3 cups)
3/4 lb. peeled deveined shrimp
3 cups halved cherry tomatoes
1/2 cup KRAFT Lite Zesty Italian Dressing
3 cups whole wheat penne pasta, cooked, drained
1/2 cup chopped fresh basil
3 Tbsp. ATHENOS Crumbled Reduced Fat Feta Cheese
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 70g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 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.