Summer Vegetable Pasta Toss

4
(1) 0 Reviews
Prep Time
15
min.
Total Time
35
min.
Servings

6 servings

Fresh basil and cilantro are the finishing touches on a glorious veggie-pasta toss that stars peppers, squash, zucchini and sweet corn from the cob.

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What You Need

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Make It

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  • Blend milk, cream cheese and hot sauce in blender until well blended. Cook spaghetti as directed on package.
  • Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. Add remaining vegetables; cook and stir 8 min. or until crisp-tender. Stir in cream cheese mixture; cook 5 min. or until heated through, stirring frequently.
  • Drain spaghetti; place in large bowl. Add 3/4 cup cheddar and 1/2 the herbs; toss until melted. Top with vegetable mixture, remaining cheddar and herbs.

Substitute

Substitute KRAFT Shredded Mozzarella Cheese for the Cheddar.

Special Extra

For a spicier sauce, prepare using 3 Tbsp. hot pepper sauce.

Size Wise

Enjoy your favorite foods while keeping portion size in mind!

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 530
% Daily Value
Total fat 24g
Saturated fat 13g
Cholesterol 70mg
Sodium 400mg
Carbohydrate 61g
Dietary fiber 4g
Sugars 13g
Protein 21g
   
Vitamin A 40 %DV
Vitamin C 45 %DV
Calcium 40 %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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  • nilufar1 | Sun, Apr 10 2011 10:05 PM

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