Shrimp Linguini

Ingredients

• 1 Tbsp. olive oil 1/2 lb.


• Extra-large shrimp (16 to 20 count), peeled, deveined


• 3/4 cup marinara sauce


• 1/2 cup frozen peas


• 1/4 cup Fat Free Sour Cream


• 2 slices bacon, cooked, crumbled


• 4 oz. refrigerated linguine, cooked, drained

Directions

Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink. Reduce heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently. Add hot pasta; toss to coat. Serve with a side salad and Hot Herb Italian Bread. ENJOY!!

Creamy Ham Casserole

Ingredients

• 1/2 cup MIRACLE WHIP Light Dressing
• 1/4 cup milk
• 1-1/2 cups rotini pasta pasta, cooked, drained
• 2 cups broccoli florets
• 1-1/2 cups coarsely chopped ham
• 1/2 green or red pepper, chopped
• 1-1/2 cups Shredded Cheddar Cheese, divided
• Seasoned croutons

Directions

Mix dressing and milk in large bowl. Add pasta, broccoli, ham, peppers and 1 cup of the cheese; mix lightly. Spoon into 1-1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese. Bake at 350°F for 30 minutes or until thoroughly heated. Sprinkle with croutons.

Vermicelli Caprese - Low Fat

This is a favorite one of mine because it is low-fat and tasty. Sometimes the better for you recipes are blah and don't include pasta. This one is a win in both categories - hope you like it!

Ingredients

• 1/2 lb. whole wheat vermicelli (thin spaghetti), uncooked
• 1/2 cup Light Italian Dressing and Marinade
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 cups halved grape or cherry tomatoes
• 1 cup mushrooms, washed and sliced
• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/3 cup fresh basil, finely sliced

Directions

Cook pasta as directed on package. Heat dressing in large nonstick skillet on medium-high heat. Add onions, mushrooms and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally. Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil. Enjoy!

Whole-Wheat Pasta with Broccolini and Feta

Ingredients

• 1 medium shallot, thinly sliced
• 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
• 1 medium bunch radishes, trimmed and very thinly sliced
• 12 ounces whole-wheat rigatoni
• 1 tablespoon sherry wine vinegar
• 1/2 teaspoon finely grated orange zest
• 3/4 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 7 ounces feta cheese, crumbled

Directions

Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.

Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.

Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.

Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.