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Creamy Vegetable Pasta
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Creamy Vegetable Pasta

30 Min(s)
15 Min(s) Prep
15 Min(s) Cook
What You Need
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4 servings
Original recipe yields 4 servings
3/4 cup sliced mushrooms
3/4 cup sliced zucchini
3/4 cup red or green pepper strips
2 Tbsp. butter or margarine
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
1/2 cup milk
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. dried oregano leaves
1/2 tsp. salt
7 oz. spaghetti, cooked, drained
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Let's Make It
1
Cook and stir vegetables in butter in large skillet on medium heat until tender-crisp.
2
Add cream cheese, milk, Parmesan cheese and seasonings; stir on low heat until cream cheese is melted.
3
Toss sauce with spaghetti. Serve with additional Parmesan cheese, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4
* 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.
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