Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Roasted Three-Pepper Pasta Primavera

This player is created by Blackwell Team for testing.
video by: kraft
This pasta primavera is a pepper lover's dream come true! Check out our pepper-roasting tip, below, and the how-to video to see how it's done.
30 min
50 min
4 servings, 1-1/4 cups each
Magazine Acquisition

What You Need

lb.  fettuccine, uncooked
 red bell peppers, roasted, divided
cup  chicken broth
tsp.  crushed red pepper
 green pepper, roasted
 yellow pepper, roasted
cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
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.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email