3 cups (8 oz.) farfalle (bow-tie pasta), uncooked 1 lb. fresh asparagus spears, cut into 2-inch lengths 1 cup KRAFT Light Zesty Italian Dressing 1 tsp. dried oregano leaves 1 tsp. grated lemon zest 1 lb. cooked large shrimp (20 to 25 count) 1 cup halved cherry tomatoes 1 pkg. (8 oz.) KRAFT 2% Milk Colby & Monterey Jack Cheese Crumbles Make It!
COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 min. of the pasta cooking time; drain. Rinse with cold water; drain well.
MEANWHILE, mix dressing, oregano and lemon peel.
PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
- Makes 12 3/4 Cup Servings
- Calories 190 Total fat 6 g Saturated fat 2.5 g Cholesterol 85 mg Sodium 560 mg Carbohydrate 18 g Dietary fiber 2 g Sugars 3 g Protein 16 g
- Diet Exchange1 Starch + 2 Meat (L) + 1/2 Fat