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Side Dish

"Pizza" Pasta Toss

"Pizza" Pasta Toss recipe
photo by:
kraft
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What You Need

3 cups penne pasta, uncooked
1/4 cup Kraft Balsamic Vinaigrette Dressing
3/4 lb. (340 g) fresh mushrooms, sliced
1 green pepper, chopped
2 oz. (60 g) sliced pepperoni, quartered
1-1/2 cups pasta sauce
1 cup Kraft 4 Cheese Italiano Shredded Cheese

Make It

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add vegetables and pepperoni; cook and stir 8 min. or until vegetables are crisp-tender. Stir in sauce; cover. Simmer on low heat 3 min., stirring occasionally.

DRAIN pasta; place in large bowl. Add sauce and cheese; mix lightly.

kraft kitchens tips

Variation
Omit pepperoni. Reduce vegetable cooking time to 5 min. Add 2 cooked and crumbled bacon slices along with the cheese.
Shortcut
To quickly cut the pepperoni into quarters, simply stack the slices before cutting as directed.
Note
If using a very thick pasta sauce, reserve 1/4 cup of the pasta cooking water when draining the pasta. Gradually add the reserved cooking water to the finished dish until of desired consistency.
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