Main dishes

Vegetable Fettuccine Alfredo

(17)

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photo by:kraft

Made with Fat Free Cream Cheese and skim milk, very good. Extra peppers too!

posted by

a cook

on 1/7/2009

time

prep:

10 min

total:

20 min

servings

total:

4 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

cup milk

1/4

cup (1/2 stick) butter or margarine

1-1/2

cups each: broccoli florets and red pepper strips

pkg. (9 oz.) refrigerated fettuccine

1/4

cup KRAFT Grated Parmesan Cheese

1/4

tsp. black pepper

Make It

PLACE cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.

MEANWHILE, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.

ADD Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.

Kraft Kitchens Tips

Serving Suggestion

Serve this tasty main dish with a mixed green salad for a quick-and-easy weekday meal!

Special Extra

Add 1 tsp. of your favorite Italian seasoning to the cream cheese mixture along with the Parmesan cheese and black pepper. Serve with additional Parmesan cheese.

Creative Leftovers

Prepare as directed, substituting 1 pkg. (16 oz.) of your favorite frozen vegetable blend for the broccoli and red peppers.

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melaniof5

posted:

6/26/2011

I love this and my kids do too. I changed it up a bit by sauteing the peppers and broccoli in the butter then to that I add the milk, cream cheese, and pepper and parm. I also, for my kids taste, make it with bow tie pasta, they love the shape.

tmarch213

posted:

2/1/2009

I added shrimp and broccoli to this dish but prepared the sauce as directed. It was kind of runny so I added corn starch to thicken it. Next time, I am going to substitute some of the ingredients for a lower-fat version. I added a lot of pepper, too and that made it good.

a cook

posted:

1/7/2009

Made with Fat Free Cream Cheese and skim milk, very good. Extra peppers too!

litgirl1979

posted:

12/1/2007

My husband loves this dish when I make it, but you DEFINITELY need to add MORE garlic! I quadruple the amount of garlic powder, and it is just about right; then again, we are Italian.

Bethbeffy

posted:

10/30/2007

Would be better eaten cold, as a macaroni salad. Really tastes cheap and plain for the trouble.

holieangel13

posted:

3/21/2007

this is a great recipe that is fun and easy for people of all ages.i think if you add a bit of garlic or seasoning salt it gives it a real kick.

a cook

posted:

8/12/2005

I bought the DI GIORNO already made Alfredo sauce and I thought it Tasted better.

jessie_p

posted:

7/18/2005

Delicious!

v.phillips

posted:

6/28/2005

my fiance and roommates loved it. i mixed in shrimp which gave it a little more flavor. next time i'll try strips of beef or chicken.

a cook

posted:

6/20/2005

This recipie was very good, it was very easy to prepare, i made it in 15 minutes! It's hard to prepare the sauce, mostly because if you overheat it it gets clumpy. If possible the finder of the recipie should add in specifics about the alfredo sauce. Thanks! it was great!