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Veggie-Pasta Toss
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Veggie-Pasta Toss

30 Minutes
20 Min Prep
30 Min Cook
Healthy Living
Sweet potatoes. Broccoli. Red peppers. Parmesan cheese. With this many tasty ingredients, you'll want to make this pasta dish a dinnertime regular.
What You Need
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4 servings
Original recipe yields 4 servings
2-1/2 cups penne pasta, uncooked
1/2 cup KRAFT Lite Zesty Italian Dressing
3/4 lb. sweet potatoes (about 2 small), peeled, cut into 3/4-inch chunks
3 cloves garlic, minced
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 cups broccoli florets
1 red pepper, cut into strips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1-1/2 tsp. dried thyme leaves
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Cook pasta as directed on package, omitting salt.
2
Meanwhile, heat dressing in large saucepan on medium-high heat. Add potatoes and garlic; cook 3 min., stirring frequently. Stir in broth; bring to boil. Cover; simmer on medium-low heat 10 min. Stir in broccoli and peppers; simmer, covered, 3 min. or until vegetables are tender. Add Neufchatel and thyme; cook and stir until Neufchatel is completely melted and mixture is well blended.
3
Drain pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
Kitchen Tips
Substitute
For a whole grain alternative, prepare using whole wheat pasta.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 800mg
35%
Total Carbohydrates 68g
25%
Dietary Fibers 7g
25%
Sugars 11g
22%
Protein 15g
30%
Vitamin A
280%
Vitamin C
80%
Calcium
15%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 2 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.
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