This pasta primavera is a pepper lover's dream come true! Check out our pepper-roasting tip and the how-to video to see how it's done.
What You Need
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
1 each roasted green and yellow bell pepper
2 roasted red bell pepper s, divided
3/4 cup fat-free reduced-sodium chicken broth
1/4 tsp. crushed red pepper
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cut roasted green pepper, yellow pepper and 1 roasted red pepper into strips; set aside. Blend broth, crushed pepper and remaining roasted red pepper in blender until smooth; pour into large saucepan. Add cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is completely melted and sauce is well blended and heated through. Remove from heat.
Drain pasta. Add to ingredients in saucepan along with the pepper strips; mix lightly. Top with Parmesan.
How to Roast Bell Peppers
Heat broiler. Place whole bell peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut each pepper lengthwise into 4 pieces; remove and discard seeds. Use as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* 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.