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Creamy Vegetable Pasta
1 Review(s)
30 Min
Prep : 30 Min
In this colourful dish, fresh vegetables are cooked in olive oil, then added to an easy cream cheese and Parmesan sauce and served over spaghetti pasta.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
220 g spaghetti, uncooked
2
1 Tbsp. olive oil
3
1 large red pepper, cut into strips
4
1 zucchini, sliced
5
1 cup sliced fresh mushrooms
6
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
7
1/2 cup milk
8
2 Tbsp. Kraft 100% Parmesan Grated Cheese
9
1/2 tsp. dried oregano leaves
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How do I make it ?
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Step 1
Cook spaghetti as directed on package, omitting salt. Step 2
Meanwhile, heat oil in large skillet on medium heat. Add vegetables; cook and stir 3 to 5 min. or until softened. Add cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently. Step 3
Drain spaghetti; place in large bowl. Add sauce; mix lightly. Kraft Kitchen Tips!
Substitute
Substitute a green pepper for the red pepper.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 8 g
40 %
Cholesterol 45 mg
Sodium 210 mg
9 %
Carbohydrate 48 g
Fibre 3 g
Sugars 7 g
Protein 13 g
Vitamin A
25 %
Vitamin C
100 %
Calcium
10 %
Iron
15 %
Servings
4 servings, 1/4 recipe (298 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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