Asparagus-Pasta Toss
11 ingredients
9 steps
Ingredients
- 1/2 lb. pappardelle pasta, uncooked
- 1/2 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
- 1 carrot, cut into matchlike sticks Target 2 lb For $3.00 thru 02/06
- 1/2 cup frozen peas
- 1/2 cup KRAFT Balsamic Vinaigrette Dressing
- 1/2 cup 25%-less-sodium chicken broth
- 2 cloves garlic, minced
- 2 Tbsp. chopped fresh parsley
- 1 tsp. lemon zest
- 1/4 tsp. ground black pepper
- 1/3 cup KRAFT Grated Parmesan Cheese
Directions
-
1Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
-
2Bring dressing, broth and garlic to boil in large skillet.
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3Drain pasta mixture.
-
4Add to dressing mixture; stir to evenly coat.
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5Remove from heat.
-
6Add parsley, lemon zest and pepper; mix lightly.
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7Reserve 1 Tbsp.
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8cheese.
-
9Toss remaining cheese with pasta mixture; top with reserved cheese.
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