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Pasta Primavera Alfredo

Pasta Primavera Alfredo

Kraft Philadelphia FEBRUARY 2013

  • Yield: 6 servings, 1-1/3 cups each
  • Cook time:15 Minutes
  • Prep time:10 Minutes

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

Preparation

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

 

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

 

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

 

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.

Nutritional Information

Amount per serving
  • Calories: 430
  • Cholesterol: 55mg
  • Fiber: 5g
  • Iron: 15%
  • Fat: 18g
  • Sodium: 320mg
  • Sugars: 9g
  • Saturated fat: 11g
  • Carbohydrate: 53g
  • Protein: 15g
  • Calcium: 20%
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Pasta Primavera Alfredo recipe

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