1/2 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
1/2 cup frozen baby peas
3 oz. sliced pancetta, cut into thin strips
4 cloves garlic, minced
1/3 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus and peas to the boiling water for the last 3 min. Drain pasta mixture in colander, reserving 1/2 cup of the cooking water.
Add pancetta to saucepan; cook on medium-high heat 6 to 7 min. or until crisp, stirring frequently. Add garlic; cook and stir 2 min.
Stir in dressing and reserved pasta cooking water; bring to boil. Add pasta mixture; cook on medium heat 2 min. or until heated through, stirring occasionally. Remove from heat.
Add cheese and parsley; mix lightly.
Omit peas. Add 1 cup tightly packed baby spinach leaves to cooked pancetta mixture in saucepan along with the drained cooked pasta mixture.
Serve with a crisp mixed greens salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 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.