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Roasted Three-Pepper Pasta Primavera 

Jeff shows us how to roast peppers and cook with PHILADELPHIA cream cheese. Roasted Three-Pepper Pasta Primavera is delicious and simple to make.
prep time
30 min
time
50 min
servings
4 servings, 1-1/4 cups each

what you need

  • 1/2 lb. fettuccine, uncooked
  • 2  red bell peppers, roasted, divided
  • 3/4 cup chicken broth
  • 1/4 tsp. crushed red pepper
  • 1  green pepper, roasted
  • 1  yellow pepper, roasted
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/4 cup KRAFT Grated Parmesan Cheese

  • COOK pasta in large saucepan as directed on package.
  • MEANWHILE, blend half the roasted red peppers, broth and crushed red pepper in blender until smooth. Cut remaining roasted peppers into strips.
  • DRAIN pasta in colander. Add pepper puree to saucepan with cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is melted and sauce is heated through. Remove from heat. Add pasta and pepper strips; mix lightly. Top with Parmesan.

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