Pasta Primavera Alfredo

photo by:kraft

excellent as is and even better with my variation. The second time I made this recipe I used garlic and chive cream cheese and added some small salad shrimps to the recipe ...read more

posted by

a cook

on 7/31/2011

time

prep:

10 min

total:

25 min

servings

total:

6 servings, 1-1/3 cups each

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What You Need

3/4

lb. spaghetti, uncooked

cups small broccoli florets

carrots (3/4 lb.), cut into thin slices

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

cup milk

1/3

cup KRAFT Grated Parmesan Cheese

1/4

cup (1/2 stick) butter

1/2

tsp. garlic powder

Make It

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 Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Prepare 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 Extra

Stir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.

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danakscully64

posted:1/9/2007

This recipe was awesome! Sadly, by the time this was done cooking, I had filled up on an onion bagel (I only got a few bites). I had it the next day and it was still very good! Instead of carrots though, I used tomatoes. Next time, I'll add more veggies. I wasn't the only one who loved it, my boyfriend loved it so much that he couldn't stop eating it!

kaytana0421

posted:1/9/2007

I thought that this recipe was very good! The carrots took a little longer to cook though. I would suggest using frozen veggies. otherwise this was a very good meal for my family!

lkd726

posted:11/5/2006

I made this and used two minced garlic cloves in place of the garlic powder. I also used a whole 8 ounces of cream cheese rather than just four. I used a mixture of Italian spices and asiago cheese instead of the parmesan. For the veggies I used broccoli, squash, and red peppers. It turned out very well!! Would make it again, possibly using a little more spices or fresh herbs.

j8n19

posted:9/5/2006

Excellent! I used reduced fat milk, light cream cheese, and added extra veggies to lower the fat content & it turned out great. Did need to add some salt, which I normally try not to do.

kholmes151

posted:8/2/2006

This recipe tasted excellent and did not take up a lot of my time to prepare.

JulieA19

posted:5/16/2006

I liked this recipe a lot. I just wasn't too happy about the texture of the alfredo sauce.

a cook

posted:5/16/2006

This is a very good and fast dinner. We like a lot of vegetables and its great to have. I can hardly wait till the vegetables are up in our garden and make it with fresh vegies.

mrsursolobo

posted:5/9/2006

At last! A no-meat dish my husband really likes!

Kaitydid

posted:4/26/2006

I added salt and my husband put tabassco on his LOL! Next time I will add a little more milk to make the sauce thinner... all and all wonderful!

hungryS2

posted:3/3/2006

It was really good, but it just needed a little more flavor. A hit!