Please the whole table when you serve this Creamy Pesto-Veggie Pasta. This Creamy Pesto-Veggie Pasta includes peppers, spinach, artichoke and more.
What You Need
Original recipe yields 8 servings
2-3/4 cups cavatappi, uncooked
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread, divided
1 cup chopped red peppers
1/2 cup chopped onions
1 Tbsp. minced garlic
1 can (14 oz.) artichoke hearts, rinsed, quartered
1 pkg. (5 oz.) baby spinach leaves
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
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Let's Make It
Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1/2 cup of the cooking water.
Heat 2 Tbsp. pesto sauce in large skillet sprayed with cooking spray on medium heat. Add peppers, onions and garlic; cook 5 min. or until crisp-tender, stirring frequently. Add artichokes, spinach and reserved pasta cooking water; cook 3 min. or just until spinach is wilted, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
Add pasta and remaining pesto sauce; mix lightly. Cook on medium-low heat 5 min. or until heated through, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 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.