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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juliebretoi

posted:1/12/2005

We did not like this, it turned out really gummy and did not have much flavor. The only thing I changed in the recipe was to add sauted chicken. I also used less pasta than what the recipe called for, but no flavor and very unappealing.

a cook

posted:1/12/2005

We loved this recipe! I added fresh mushrooms instead of canned, chopped onions and yellow squash to the recipe. I sauted the veggies with a little spritz of Pam olive oil. I also added 1/4 a pkg. no fat cream cheese. Mmm mmm good!

ltj0693

posted:1/7/2005

I will make this recipe again, but the only thing different that I would do is use a container and a half of the cream cheese, one eight ounce container isnt enough, was dry. I omitted the basil and mushrooms when I made it, kids dont care for the mushrooms and I didnt have the basil available. But overall it was good, alot of flavor.

Friday13

posted:1/4/2005

Absolutely loved this recipe. It is an extremely easy dish to prepare and certainly not time consuming. Since I love fresh spinach and the vegetable cream cheese spread it caught my eye immediately! The only thing I changed, as I feel fresh basil overpowers a dish, was to use a teaspoon of dried basil simmered into the cream cheese mixture instead of fresh basil. By the way I love "Find Your Favorite"

Deanna0416

posted:12/4/2004

I felt that the garden veggie cream cheese made it a bit too rich...however, I am going to try and substitute light or even fat free cream cheese in my next batch, as I do know that it will lower the calories and fat content.