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Creamy Vegetable Pasta
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Creamy Vegetable Pasta

20 Min(s)
20 Min(s) Prep
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
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6 servings
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
1
Cook spaghetti as directed on package, omitting salt.
2
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.
3
Drain spaghetti. Add to vegetable mixture; toss to coat. Serve topped with Parmesan.
Kitchen Tips
Tip 1
Substitute
Substitute 1 each orange and yellow pepper, cut into strips for the zucchini.
Tip 2
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 21g
8%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 7g
14%
Vitamin A
10%
Vitamin C
15%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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