Fresh basil and cilantro are the finishing touches on a glorious veggie-pasta toss that stars peppers, squash, zucchini and sweet corn from the cob.
What You Need
Original recipe yields 6 servings
1 can (12 oz.) evaporated milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. hot pepper sauce
3/4 lb. spaghetti, uncooked
1 Tbsp. oil
3/4 cup chopped red onion s
1 red pepper, cut into 1/2-in. pieces
1 yellow squash, cut into 1/2-in. pieces
1 small zucchini, cut into 1/2-in. pieces
2 ears corn on the cob, kernels removed
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1/2 cup fresh basil, chopped
1/2 cup cilantro, chopped
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Let's Make It
Blend milk, cream cheese and hot sauce in blender until well blended. Cook spaghetti as directed on package.
Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. Add remaining vegetables; cook and stir 8 min. or until crisp-tender. Stir in cream cheese mixture; cook 5 min. or until heated through, stirring frequently.
Drain spaghetti; place in large bowl. Add 3/4 cup cheddar and 1/2 the herbs; toss until melted. Top with vegetable mixture, remaining cheddar and herbs.
Substitute KRAFT Shredded Mozzarella Cheese for the Cheddar.
For a spicier sauce, prepare using 3 Tbsp. hot pepper sauce.
Enjoy your favorite foods while keeping portion size in mind!
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 61g
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.