Main dishes

Roasted Three-Pepper Pasta Primavera

video by: kraft

We have made this 4 times in two weeks and my 5 and 3 year olds eat it. I add a chile pepper to take up the heat a notch. I added other fresh veggies that I stir-fried an...read more

posted by

bellmanjohn

on 7/3/2010

time

prep:

30 min

total:

50 min

servings

total:

4 servings, 1-1/4 cups each

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What You Need

1/2

lb. fettuccine, uncooked

red bell peppers, roasted, divided

3/4

cup chicken broth

1/4

tsp. crushed red pepper

green pepper, roasted

yellow pepper, roasted

1/2

cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

1/4

cup KRAFT Grated Parmesan Cheese

Make It

HEAT broiler.

COOK pasta in large saucepan as directed on package.

MEANWHILE, blend half the roasted red peppers, broth and crushed red pepper in blender until smooth. Cut remaining roasted peppers into strips.

DRAIN pasta in colander. Add pepper puree to saucepan with cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is melted and sauce is heated through. Remove from heat. Add pasta and pepper strips; mix lightly. Top with Parmesan.

Kraft Kitchens Tips

How to Roast Bell Peppers

Heat broiler. Place whole bell peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut each pepper lengthwise into 4 pieces; remove and discard seeds. Use as directed.