PHILLY Cream Cheese makes the tasty cream sauce for this delicious pasta dish.
What do I need ?
Original recipe yields 8 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 pkg. (454 g) whole wheat linguine, uncooked
1 pkg. (284 g) fresh spinach
2 each red and yellow peppers, cut into thin strips
1 can (10 fl oz/284 mL) sliced mushroom, drained
1 cup Philadelphia Garden Vegetable Light Cream Cheese Product
1/2 cup skim milk
2 Tbsp. fresh basil, finely chopped
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
Cook pasta in large saucepan as directed on package, omitting salt and adding spinach, peppers and mushrooms to saucepan for the last 3 min.
Meanwhile, cook cream cheese product and milk in same saucepan on low heat until cream cheese is completely melted and sauce is well blended, stirring frequently.
Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat. Top with basil and grated cheese.
Kraft Kitchen Tips!
Substitute 2 tsp. dried basil leaves for the fresh basil and/or fettuccine for the linguine.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 340 mg
Carbohydrate 52 g
Fibre 7 g
Sugars 7 g
Protein 14 g
8 servings, 1-3/4 cups (425 mL) 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.