Veggie Pasta Primavera

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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What You Need

lb. whole wheat linguine, uncooked

pkg. (10 oz.) baby spinach leaves

red pepper, thinly sliced

yellow pepper, thinly sliced

jar (8 oz.) sliced mushrooms, drained

tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese

1/2

cup milk

Tbsp. finely chopped fresh basil

1/4

cup KRAFT Grated Parmesan Cheese

Make It

COOK pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.

MEANWHILE, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.

RETURN pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.

Kraft Kitchens Tips

Substitute

Prepare using 2 tsp. dried basil leaves.

Substitute

Prepare using fettuccine.

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a cook

posted:9/6/2005

The sauce was very sticky and dry. I added vegetables, fresh herbs and seasonings, and more milk to improve the flavor, but even that did not seem to help.

jbays1973

posted:6/4/2005

This was delicious and I added to the recommended veggies. To make it more kid-friendly I'll add grilled chicken next time. If you have a large family and double the portion, don't forget to get an extra tub of cream cheese. The noodles were a bit sticky for my kids.

a cook

posted:5/25/2005

This recipe was very quick and easy to prepare. I would definitely add more milk next time. The pasta absorbed all the moisture from the milk and cream cheese and became too dry.

a cook

posted:2/5/2005

It was delicious, my family loved it. I will sure make it again.

a cook

posted:2/4/2005

Very delicious and easy to make. Guests loved it.

raceg

posted:1/31/2005

I added alot of salt and pepper to it. I also added some fresh asparagus to the cooking water. For extra flavor I sauteed some fresh garlic and onion to add to the pasta-veggie combo. We are not vegetarians so I can picture shrimp in this dish. Also it would be good with grilled chicken. It can use a lot more milk than1/4 cup, esp. after it sits for a bit.

angel9102

posted:1/21/2005

This is way too DRY!! It does not taste very good.

a cook

posted:1/16/2005

Wish I had read comments before I made this, because it was very dry. Will add extra milk next time. As in all other pasta and vegetable dishes I've found here and made, there's too much pasta and not enought vegetables. I will make again but I will probably reduce the amount of pasta by 1/4 to 1/3. I will probably also use 2 bags of spinach, since it's packed with good stuff, and at least one more pepper, if not 2. A little seasoning with salt and pepper wouldn't hurt either.

aerostar992

posted:1/12/2005

very good. Had read other comments about it being dry, so I added extra milk. Was very tasty. I also added 4 more oz. of the cream cheese.Will be making it again.

a cook

posted:1/12/2005

I modified it by leaving out the peppers, and adding black pepper. Otherwise this recipe is delicious...better the second day than the first. My sister was not as impressed, and believed that it needed more seasoning, but overall, I would recommend it to anyone.