Whether you want to get kids to eat their veggies or to impress your dinnertime guests, these Saucy Ribbon Vegetables are a guaranteed win.
What You Need
Original recipe yields 6 servings
1 cup water
4 carrots (3/4 lb.),cut lengthwise into very thin slices
2 zucchini, cut lengthwise into very thin slices
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Add To Shopping List
Let's Make It
Bring water to boil in medium saucepan on medium-high heat. Add carrots; cover. Cook 1 min. Add zucchini; cook, covered, 3 min. Use slotted spoon to transfer vegetables to bowl; reserve water in pan.
Whisk cream cheese spread into reserved water; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, whisking constantly.
Spoon vegetables onto platter; top with sauce.
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
Substitute yellow squash for the carrots.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 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.