2 cups farfalle (bow-tie pasta), uncooked
1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup oil-packed sun-dried tomatoes, cut into strips
1 Tbsp. chopped fresh oregano
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
* Made with quality cheeses crafted in the USA.