Chopped fresh basil and roasted red peppers give this creamy penne pasta dish its terrific flavor. Sprinkle with Parmesan and enjoy.
What You Need
Original recipe yields 4 servings
2-1/2 cups whole wheat penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup fat-free milk
1 jar (7 oz.) roasted red pepper s, well drained
3 Tbsp. chopped fresh basil, divided
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, process reduced-fat cream cheese and milk in food processor until blended. Add red peppers and 2 Tbsp. basil; process until blended.
Drain pasta; return to pan. Add cream cheese mixture; mx lightly. Stir in mozzarella. Serve topped with remaining basil, Parmesan and black pepper.
Substitute fresh parsley for the basil.
Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.