Primavera Pasta Toss

Ingredients

• 0.5 lb asparagus spears fresh trimmed cut into 1-inch lengths
• 1  carrots cut into matchlike sticks
• 1 cup cherry tomatoes halved
• 1 cup chicken broth fat-free reduced-sodium
• 0.5 lb fettuccine barilla uncooked
• 1 cup cut-up green beans fresh (1-inch pieces)
• 3 Tbsp 3 tbsp. kraft zesty italian dressing italian kraft
• 0.5 cup onions chopped
• 2 Tbsp parmesan cheese grated kraft

Equipment

• frying pan
• sauce pan

Directions

1. Cook pasta in large saucepan as directed on package, omitting salt and adding beans and carrots to the boiling water for the last 3 min., and adding asparagus for the last 2 min.
2. Meanwhile, heat dressing in large skillet on medium-high heat.
3. Add onions; cook 3 to 4 min. or until crisp-tender, stirring occasionally. Stir in broth; simmer on medium-low heat 5 to 6 min. or until slightly thickened.
4. Add tomatoes; cook 2 to 3 min. or until heated through.
5. Drain pasta mixture.
6. Add to skillet; toss to coat. Top with cheese.