Invigorate your senses with Creamy Vegetable Pasta. Creamy Vegetable Pasta includes zucchini, a cream cheese and thyme sauce and a dusting of Parmesan.
What You Need
Original recipe yields 6 servings
1/2 pkg. (8 oz.) spaghetti, uncooked
1 Tbsp. olive oil
1 small onion, chopped
4 cloves garlic, minced
1 tsp. finely chopped fresh thyme
1/2 cup water
2 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add onions, garlic and thyme; cook 3 to 5 min. or until softened. Add water and zucchini; cook 5 to 7 min. or until zucchini is tender. Add cream cheese and broth; stir 1 min. or until cream cheese is melted.
Drain spaghetti. Add to vegetable mixture; toss to coat. Serve topped with Parmesan.
Substitute 1 each orange and yellow pepper, cut into strips for the zucchini.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.