Try a simple, yet delicious main dish: Creamy Eggplant Primavera. You'll get creamy sauce adorning colorful veggies in this Creamy Eggplant Primavera.
What You Need
Original recipe yields 8 servings
3 cups cavatappi, uncooked
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1 eggplant, cut into 1/2-inch pieces
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
1 jar (7 oz.) roasted red pepper s, drained, chopped
3/4 cup frozen peas
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium heat. Add eggplant; cook and stir 6 to 7 min. or until tender and lightly browned. Add broth and Neufchatel; cook 3 to 4 min. or until Neufchatel is completely melted and sauce is slightly thickened, stirring constantly. Stir in Parmesan, peppers and peas.
Drain pasta; return to pan. Add vegetable mixture; mix lightly. Cook 1 to 2 min. or until heated through, stirring frequently.
Sprinkle with 2 Tbsp. chopped fresh chives or basil before serving.
Prepare using any variety of whole wheat pasta. Or, prepare using 5 cups of whatever vegetables you have on hand.
The sauce will thicken upon standing.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 4g
* 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.