Rotini with Mushrooms and Peas

• 3 cups rotini pasta, uncooked
• 2 Tbsp. extra virgin olive oil
• 1 lb. (450 g) mixed wild mushrooms, sliced
• 1 jar (410 mL) Classico Alfredo di Sorrento Alfredo & Roasted Garlic Pasta Sauce
• 1 cup frozen baby peas
• 2 Tbsp. finely chopped fresh parsley

1. Heat pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large deep nonstick skillet on medium-high heat.
3. Add mushrooms; cook 2 to 4 min.
4. or until softened, stirring frequently.
5. Stir in pasta sauce and peas; simmer on medium-low heat 4 to 5 min.
6. or until heated through, stirring occasionally.
7. Drain pasta; place in large bowl.
8. Add pasta sauce mixture and parsley; mix lightly.

rotini pasta, extra virgin olive oil, mushrooms, pasta sauce, frozen baby peas, parsley

Taken from www.kraftrecipes.com/recipes/rotini-mushrooms-peas-189644.aspx (may not work)