1 12oz package of shells and cheese pasta mix.
2 tablespoons Low Fat Italian dressing
1 cup broccoli florets
1 red or green pepper cut into strips
1 cup baby peas (frozen)
1/4 teaspoon dried basil leaves
2 tablespoons Parmesan cheese
Cook shells and cheese pasta as directed on packaging using low fat milk. In a large skillet, warm dressing over medium heat. Combine broccoli and peppers and add to skillet. Cook until vegetables are somewhat tender. Add frozen peas and cook until peas are cooked through. Mix cooked shells and cheese with basil and add to skillet. Top with Parmesan cheese and serve warm.