Saucy Ribbon Vegetables

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
25
min.
Servings

6 servings

What You Need

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Make It

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  • Bring water to boil in medium saucepan on medium-high heat. Add carrots; cover. Cook 1 min. Add zucchini; cook, covered, 3 min. Use slotted spoon to transfer vegetables to bowl; reserve water in pan.
  • Whisk cream cheese spread into reserved water; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, whisking constantly.
  • Spoon vegetables onto platter; top with sauce.

Substitute

Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.

Substitute

Substitute yellow squash for the carrots.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 90
% Daily Value
Total fat 6g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 240mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 5g
Protein 2g
   
Vitamin A 140 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 2 %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.

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