Recipe
Salad
Bowtie Pasta with Shrimp and Asparagus
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) pkg frozen large cooked salad shrimp | ||
| 1 (16 oz) pkg Hy-Vee frozen stir-fry vegetables with asparagus | ||
| ¾ c. Hy-Vee lite Italian salad dressing, divided | ||
| 2 c. uncooked Hy-Vee bowtie pasta | ||
| 1 (5 oz) pkg crumbled feta cheese |
Directions
- Cook shrimp and stir-fry vegetables in 1 tablespoon Italian salad dressing in a large nonstick skillet over high heat for 5 minutes, stirring frequently or until vegetables are tender-crisp.
- Meanwhile, cook pasta as directed on package. Drain and rinse.
- Place pasta in large serving bowl. Stir in remaining salad dressing, shrimp mixture and feta cheese. Toss lightly.
- Refrigerate, covered, and serve chilled.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 45mg
- Sodium: 430mg
- Total Carbohydrates: 24g
- Protein: 10g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 8%
0%
Iron 8%
0%
Calcium 10%