Serve this Creamy Pasta with Vegetables at dinnertime tonight! This delicious Creamy Pasta with Vegetables also counts as a Healthy Living dish.
What You Need
Original recipe yields 4 servings
7 oz. spaghetti, uncooked
1 large red pepper, cut into strips
1 zucchini, sliced
1 cup sliced fresh mushrooms
1 Tbsp. olive oil
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup fat-free milk
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. dried oregano leaves
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Let's Make It
Cook spaghetti as directed on package, omitting salt.
Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min. or until crisp-tender. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently.
Drain spaghetti; place in large bowl. Add sauce; mix lightly.
Substitute a green pepper for the red pepper.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.