GARLIC AND HERB SHRIMP AND PASTA SUPPER

4 oz. (1 cup) uncooked small shell pasta

1 cup frozen sweet peas

4 to 5 oz. frozen cooked shrimp; thawed

1 (5 oz.) container light garlic and herbs soft spreadable cheese

1 (2 1/2 oz.) jar Green Giant sliced Mushrooms; drained

2 tablespoons 2% milk

1. In a large saucepan, cook pasta to desired doneness as directed on package, adding peas during last 2 minutes of cooking time. Drain; return to saucepan.

2. Add shrimp, cheese spread, mushrooms and milk; cook over low heat for 1-2 minutes or until cheese is melted and mixture is hot, stirring occasionally.

* MENU SUGGESTION: Serve on spinach leaves and sprinkle with fresh chopped or dried parsley or basil. Complete the meal with a glass of white wine or lemon sparkling water, crusty French bread and a lightl fruit sorbert for dessert.

Yields 2 servings

CALORIES: 510; PROTEIN: 38g; FAT: 13g; CARBS: 60g; SODIUM: 900mg; CHOL: 165mg; FIBER: 5g.

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