Asparagus-Pasta Toss

• 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

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. Bring dressing, broth and garlic to boil in large skillet.
3. Drain pasta mixture.
4. Add to dressing mixture; stir to evenly coat.
5. Remove from heat.
6. Add parsley, lemon zest and pepper; mix lightly.
7. Reserve 1 Tbsp.
8. cheese.
9. Toss remaining cheese with pasta mixture; top with reserved cheese.

pasta, fresh asparagus spears, carrot, frozen peas, garlic, parsley, lemon zest, ground black pepper, parmesan cheese

Taken from www.kraftrecipes.com/recipes/asparagus-pasta-toss-143393.aspx (may not work)