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Salads & sides

Pasta with Wilted Greens And Cashew Sauce

Pasta with Wilted Greens And Cashew Sauce recipe
photo by:kraft
Sun-dried tomatoes and escarole add vibrant color to a blend of pasta, white sauce and cashews for a delicious side dish.
time
prep:
10 min
total:
35 min
servings
total:
6
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what you need

8
oz.  rotelle pasta (4 cups)
1/2
cup  sun-dried tomatoes, slivered
1/2
lb.  escarole, washed, coarsely chopped (about 8 cups)
1/2
cup  PLANTERS Lightly Salted Cashew Halves with Pieces, toasted, finely chopped, divided
1
pkg.  (1.8 oz.) white sauce mix
2-1/4
cups  fat-free milk
1
Tbsp.  lemon juice

Make It

COOK pasta as directed on package. Stir in tomatoes and escarole. Drain; keep warm.

MIX 1/4 cup cashews and white sauce mix in same pan; gradually stir in milk. Cook on medium heat until thickened.

RETURN pasta and vegetables to pan. Toss with sauce and lemon juice. Spoon onto serving platter; sprinkle with remaining cashews. Serve immediately.

Kraft Kitchens Tips

Substitute
Substitute fresh spinach for escarole.
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