Super speedy skillet suppers

With just 30 minutes' prep (or less!), these one-pot dinners are a cinch to make any night of the week

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Potato Gnocchi with Veggies

Our creamy pasta toss is lean and green thanks to fat-free feta, broccoli and a touch of basil pesto

1½ Tbs. olive oil

1 (16 oz.) pkg. potato gnocchi

2 cups fresh small broccoli florets

1 cup snow peas

⅓ cup Genovese-style pesto sauce, such as Rana, from 7 oz. container

½ cup crumbled fat-free feta cheese

¼ tsp. pepper

½ cup fresh basil leaves

Toasted pine nuts (optional)

• In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add gnocchi; cook, stirring occasionally, until lightly golden, about 2 min. Add ½ cup water; bring to boil. Add broccoli and snow peas; cook, covered, until vegetables are crisp-tender and vibrant, about 6 min.

• Add pesto sauce and stir until gnocchi and vegetables are evenly coated. If mixture is too thick, thin with 2 Tbs. additional water. Sprinkle with feta cheese; season with pepper. Garnish with fresh basil leaves and, if desired, toasted pine nuts.

Servings: 4. Active time: 15 min.

Total time: 25 min.

Calories: 332 Protein: 9g Fat: 21g (6g sat.) Chol.: 22mg Carbs.: 27g Sodium: 745mg Fiber: 4g Sugar: 4g

Sweet Chili Shrimp & Snow Pea Stir-Fry

For even more crunch, add a can of sliced water chestnuts or a handful of salted cashews

1 1/4 lbs. peeled medium shrimp, with tails on

2 cloves garlic, crushed

1 Tbs. vegetable oil or peanut oil

6 oz. snow peas, halved diagonally

2 Tbs. honey