Creamy Penne Primavera

Oxmoor House
5 servings (serving size: 1 1/2 cups)


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10 ounce penne (short tubular pasta), uncooked
1 (16-ounce) package frozen Sugar Snap stir-fry vegetable blend
1/2 (8-ounce) tub light cream cheese (about 1/2 cup)
1/2 cup fat-free sour cream
3 tablespoons fat-free milk
1 1/2 teaspoons salt-free herb-and-spice blend (such as Mrs. Dash)
1/2 teaspoon salt
1/4 cup (1 ounce) shredded fresh Parmesan cheese


1. Cook pasta according to package directions, omitting salt and fat. Add vegetables to pasta the last 2 minutes of cooking. Drain; set aside.

2. Using the same saucepan (pan will still be warm), melt cream cheese over low heat; add sour cream, stirring until smooth. Add milk, stirring until smooth. Add spice blend and salt; stir well. Add pasta mixture, and toss well. Sprinkle with Parmesan cheese. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 337
Caloriesfromfat 17 %
Fat 6.3 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.2 g
Carbohydrate 50.5 g
Fiber 1.8 g
Cholesterol 17 mg
Iron 0.0 mg
Sodium 497 mg
Calcium 0.0 mg