Win over your family night after night with this creamy Vegetable Fettuccine Alfredo. This Vegetable Fettuccine Alfredo is a win on all fronts.
What You Need
Original recipe yields 4 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/4 cup (1/2 stick) butter or margarine
1-1/2 cups each: broccoli florets and red pepper strips
1 pkg. (9 oz.) refrigerated fettuccine
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. black pepper
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Let's 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.
Serve this tasty main dish with a mixed green salad for a quick-and-easy weekday meal!
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.
Prepare as directed, substituting 1 pkg. (16 oz.) of your favorite frozen vegetable blend for the broccoli and red peppers.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 15g
Trans Fat 0.5g
Total Carbohydrates 42g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.