Ingredients
3
cups uncooked bow-tie (farfalle) pasta (about 8 oz)
1
bag (12 oz) frozen basil vegetable medley
1/2
lb cooked deveined peeled medium or large shrimp
1/2
cup shredded Parmesan cheese (2 oz)
Grated peel of 1/2 lemon
1
tablespoon extra-virgin olive oil
1
cup grape tomatoes, cut in half
Additional shredded Parmesan cheese, if desired
Preparation
Cook and drain pasta as directed on package.
Meanwhile, cook frozen vegetables in microwave as directed on package.
In large bowl, toss cooked pasta and vegetables, cooked shrimp, 1/2 cup cheese, the lemon peel, oil and tomatoes. Divide mixture among 4 shallow bowls or plates; sprinkle with additional cheese.
