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Main dishes

Vegetable Fettuccine Alfredo

Vegetable Fettuccine Alfredo recipe
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
10 min
20 min
4 servings
Magazine Acquisition

What You Need

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
cup  milk
cup  (1/2 stick) butter or margarine
cups  each: broccoli florets and red pepper strips
pkg.  (9 oz.) refrigerated fettuccine
cup  KRAFT Grated Parmesan Cheese
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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