Comida Kraft
Recipe Box

Roasted Three-Pepper Pasta Primavera

No referer *
4.2
(5) 2 Reviews
Prep Time
30
min.
Total Time
30
min.
Servings

4 servings, 1-1/4 cups each

This pasta primavera is a pepper lover's dream come true! Check out our pepper-roasting tip and the how-to video to see how it's done.

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What You Need

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Make It

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  • Heat broiler.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, cut roasted green pepper, yellow pepper and 1 roasted red pepper into strips; set aside. Blend broth, crushed pepper and remaining roasted red pepper in blender until smooth; pour into large saucepan. Add cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is completely melted and sauce is well blended and heated through. Remove from heat.
  • Drain pasta. Add to ingredients in saucepan along with the pepper strips; mix lightly. Top with Parmesan.

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.

Servings

  • 4 servings, 1-1/4 cups each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups each
AMOUNT PER SERVING
Calories 350
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 25mg
Sodium 360mg
Carbohydrate 51g
Dietary fiber 4g
Sugars 6g
Protein 13g
   
Vitamin A 50 %DV
Vitamin C 130 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • bigmikegabb |

  • ramscm5366 |

  • janellann |

    I thought this was really good. I only used red peppers, since I didn't have a yellow pepper and I'm not that found of green peppers. Also, substituted vegetable broth instead of the chicken broth / stock to make it a vegetarian dish.

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