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Veggie Pasta Primavera

Veggie Pasta Primavera recipe
photo by:kraft
You don’t have to tell anyone that this sauce-alicious pasta dish is better for you. With fresh spinach and peppers in a creamy cheese sauce, they won’t believe you anyway.
time
prep:
30 min
total:
30 min
servings
total:
8 servings
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posted:
9/8/2013
We liked this recipe. These are the changes we made, based on other comments I read. Use portabella mushrooms rather than canned or from a jar. Saute the mushrooms and the peppers in butter, just to soften and add flavor. Cook spinach in boiling water with pasta 5 minutes after cooking. Remove both from the stove after 8-9 minutes so the pasta isn't too soft (al a dente). Add additional milk (approx 1/4 cup) to the sauce mix. And lastly, use shredded parmesan rather than grated. Yummy !!
posted:
7/3/2013
The idea is there, just not enough taste. i added seasoned grilled chicken and it was still bland. Unless someone can give me pointers on how to make this more flavorful, I wont be making this one again.
posted:
12/9/2012
Super easy and tasted great. I used less basil than the recipe called for because it has such an overwhelming flavor.
posted:
8/13/2011
This first batch was easy to make, and potentially delicious. However the flavor is bland as is. I added a pinch of salt, freshly ground black pepper, and a dash of cayenne pepper. Still lacked spice. Be careful not to overcook the pasta.
posted:
3/4/2011
added 2 zucchini and extra cream cheese and milk for more sauce and it was great.
posted:
8/27/2010
this recipe was excellent although my carnivore husband said it needed chicken or shrimp. It was extremely dry. Had to add way more milk until the sauce was creamy enough, but still good flavor.
posted:
4/13/2010
This dish is one of my all time favorites, try this though, spring and early summer is best. Buy whichever veggies you see in the market that strike you. I like a yellow squash, an ITalian eggplant, a couple cromini mushrooms, fresh green beans and snow peas, fresh spinach. Use your imagination. Cut ALL the vegetables to bite size, and steam over a large pot of boiling water, season well. Take out and put into an ice bath just before they lose their "bite" Then make the linguine (I prefer linguine fine or cappelini) in the same water. Transfer the veggies to a large saute pan, season again and pour in a pint of heavy cream and a half cup of grated parmigiano reggiano over low heat until heated through. Drain the pasta add it to the saute pan and toss to coat. EVERYONE will love it! It's all in using fresh ingredients, and seasoning properly. Serve on flat plates with more grated cheese on the table!
posted:
8/19/2009
my husband and I liked this, was easy and tasty
posted:
7/21/2009
Made very slight modifications to the recipe - sliced the peppers and sauteed them over medium heat until they started to soften, then added milk and cream cheese. Kept the heat around medium to keep the sauce from drying out. (Still boiled spinach with the noodles, a good rolling boil keeps the spinach from balling up.) Added some black pepper and used less noodles than it called for. Added a little extra milk and mixed in the parmesan cheese. DELICIOUS!
posted:
10/14/2008
Very good recipe. I was nervous about the veggie cream cheese, but it actually turned out GREAT! As will most recipes on this site, I needed to add additional seasoning, but other than that it was very good and I look forward to making it again.
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