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Pasta Primavera Alfredo

Prep time 10 mins
Cook time 15 mins
Yield 6 servings, 1-1/3 cups each
Pasta Primavera Alfredo

Ingredients

  • 3/4 pound spaghetti, uncooked
  • 3 cups small broccoli florets
  • 3 carrots (3/4 lb.), cut into thin slices
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 cup milk
  • 1/3 cup KRAFT Grated Parmesan Cheese
  • 1/4 cup (1/2 stick) butter
  • 1/2 teaspoon garlic powder

Nutrition Information

  • calories 430
  • cholesterol 55 mg
  • fiber 5 g
  • iron 15 %
  • fat 18 g
  • sodium 320 mg
  • sugars 9 g
  • satfat 11 g
  • carbohydrate 53 g
  • protein 15 g
  • calcium 20 %

How to Make It

  1. COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.

  2.  

  3. MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.

  4.  

  5. DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.

  6.  

  7. kraft kitchens tipsSUBSTITUTEPrepare using PHILADELPHIA Neufchatel Cheese. SPECIAL EXTRAPrepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.SPECIAL EXTRAStir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.