One-Pot Pasta with Spring Vegetables

• 1 pkg. (250 g) refrigerated cheese ravioli, uncooked
• 1/2 lb. (225 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1/2 cup frozen baby peas
• 3 oz. (90 g) sliced pancetta, cut into thin strips
• 4 cloves garlic, minced
• 1/4 cup Kraft Zesty Italian Dressing
• 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
• 2 Tbsp. chopped fresh parsley

1. Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus and peas to the boiling water for the last 3 min.
2. Remove from pan; drain, reserving 1/2 cup cooking water.
3. Add pancetta to same pan; cook on medium-high heat 6 to 7 min.
4. or until crisp, stirring frequently.
5. Add garlic; cook and stir 2 min.
6. Stir in dressing and reserved pasta cooking water; bring to boil.
7. Stir in pasta mixture; cook 2 min.
8. or until heated through, stirring occasionally.
9. Remove from heat.
10. Add cheese and parsley; mix lightly.

lengths, frozen baby peas, pancetta, garlic, italian dressing, cheese, parsley

Taken from www.kraftrecipes.com/recipes/one-pot-pasta-spring-vegetables-179817.aspx (may not work)