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

  1. 1
    Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
  2. 2
    Bring dressing, broth and garlic to boil in large skillet.
  3. 3
    Drain pasta mixture.
  4. 4
    Add to dressing mixture; stir to evenly coat.
  5. 5
    Remove from heat.
  6. 6
    Add parsley, lemon zest and pepper; mix lightly.
  7. 7
    Reserve 1 Tbsp.
  8. 8
    cheese.
  9. 9
    Toss remaining cheese with pasta mixture; top with reserved cheese.

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