M
MiniMe
Guest
Here's something light for those hot summer days when you don't want something heavy for dinner.
3 cups bow-tie pasta, uncooked
1 lb fresh asparagus spears, cut into 2 inch lengths
1 cup Italian dressing
1 tsp dried oregano leaves
1 tsp grated lemon peel**
1 lb cooked & peeled large shrimp (20 to 25 count)
1-1/2 cups halved or quartered cherry tomatoes
1/2 lb. of Colby & Monterey Jack cheese, cut into small pieces.
**when grating lemon, make sure to only take off the yellow skin. The white part is bitter.
Cook pasta as directed on package, adding asparagus to the cooking water for the last 3 minutes of the pasta cooking time; drain. Rinse with cold water, drain well.
Mix dressing, oregano & lemon peel.
Place pasta mixture in a large bowl. Add dressing mixture, shrimp, tomatoes and cheese. Mix lightly. Serve immediately or cover and refridgerate until ready to serve.
3 cups bow-tie pasta, uncooked
1 lb fresh asparagus spears, cut into 2 inch lengths
1 cup Italian dressing
1 tsp dried oregano leaves
1 tsp grated lemon peel**
1 lb cooked & peeled large shrimp (20 to 25 count)
1-1/2 cups halved or quartered cherry tomatoes
1/2 lb. of Colby & Monterey Jack cheese, cut into small pieces.
**when grating lemon, make sure to only take off the yellow skin. The white part is bitter.
Cook pasta as directed on package, adding asparagus to the cooking water for the last 3 minutes of the pasta cooking time; drain. Rinse with cold water, drain well.
Mix dressing, oregano & lemon peel.
Place pasta mixture in a large bowl. Add dressing mixture, shrimp, tomatoes and cheese. Mix lightly. Serve immediately or cover and refridgerate until ready to serve.
