Tonight's meal came from the Kraft Food and Family magazine, Spring 2007 issue. I of course tweaked it a bit to my liking but it turned out great and had amazing flavor. Now I think this is supposed to be served lukewarm to cold (like most pasta salads) but I really wanted something hot for dinner so I thawed my frozen shrimp in a collander and when it was time to drain the noodles and asparagus, I drained them over the cold thawed shrimp, thus making everything warm and toasty! The cheese melted into it too making it extra good. The only thing that wasn't cooked or warmed were the tomatoes that were mixed in after. The only downside is that Aiden wouldn't eat more that 3 noodles out of it....too much flavor for him I guess. Tim and I loved it though and there were plenty of leftovers to go around. I give this recipe a 4.5!
3 cups (8 oz.) farfalle (bow-tie pasta), uncooked (I used garden rotini)
1 lb. fresh asparagus spears, cut into 2-inch lengths
1 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 tsp. dried oregano leaves
1 tsp. grated lemon peel
1 lb. cooked large shrimp (20 to 25 count) (I used a lb. of the small shrimp)
1 cup halved cherry tomatoes (I used regular tomatoes)
1 pkg. (8 oz.) KRAFT Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese Crumbles (I used regular shredded cheese)
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.
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