We've got a shortcut to share in our Rotini and Vegetable with Lemon Cheese Sauce recipe. Follow our simple steps to find out how to make pasta with a creamy lemon sauce in 20 minutes flat.
What do I need ?
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.
3 cups rotini pasta
2 Tbsp. butter
1 cup sliced carrots
1 onion, sliced
1 cup sliced zucchini
2 cups broccoli florets
1 can (10 oz) condensed chicken broth, divided
1 tsp. grated lemon zest
1/2 cup Philadelphia Light Cream Cheese Product
1/2 tsp. dried oregano leaves
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How do I make it ?
Cook rotini according to package directions. Drain. Cook carrots and onion in butter in frypan over medium heat. Add zucchini, broccoli and 1/4 cup broth.
Cover, reduce heat and simmer 5 minutes or until vegetables are tender. Remove vegetables and set aside.
Stir IN remaining broth, cream cheese and oregano. Whisk until smooth and slightly thickened. Bring to boil, simmer over low heat, until heated through, stirring occasionally. Toss with cooked pasta, vegetables and lemon peel.