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Main dishes

Roasted Three-Pepper Pasta Primavera

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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
2
 red bell peppers, roasted, divided
3/4
cup  chicken broth
1/4
tsp.  crushed red pepper
1
 green pepper, roasted
1
 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.
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