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Main dishes

Veggie-Pasta Toss

photo by:kraft
Sweet potatoes. Broccoli. Red peppers. Parmesan cheese. With this many tasty ingredients, you'll want to make this pasta dish a dinnertime regular.
time
prep:
20 min
total:
30 min
servings
total:
4 servings, 2 cups each

What You Need

2-1/2
cups  penne pasta, uncooked
1/2
cup  KRAFT Lite Zesty Italian Dressing
3/4
lb.  sweet potatoes (about 2 small), peeled, cut into 3/4-inch chunks
3
cloves  garlic, minced
1
can  (14 oz.) fat-free reduced-sodium chicken broth
3
cups  broccoli florets
1
 red pepper, cut into strips
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1-1/2
tsp.  dried thyme leaves
2
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat dressing in large saucepan on medium-high heat. Add potatoes and garlic; cook 3 min., stirring frequently. Stir in broth; bring to boil. Cover; simmer on medium-low heat 10 min. Stir in broccoli and peppers; simmer, covered, 3 min. or until vegetables are tender. Add Neufchatel and thyme; cook and stir until Neufchatel is completely melted and mixture is well blended.

DRAIN pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.

Kraft Kitchens Tips

Substitute
For a whole grain alternative, prepare using whole wheat pasta.
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